Monday, May 26, 2014

Pappardelle with Lamb, Artichoke, Lemon and Mint



What to do with a couple humble shoulder blade lamb chops that were on sale at my local grocery store? I thought about it and decided to debone them and make a condiment for some handcut homemade pappardelle. With fresh artichoke, lemon and mint.




Marinating my shoulder blade lamb chops in garlic, thyme, lemon and white wine. I will then debone them and cut them in bite size pieces, after trimming all the unnecessary fat and hard tissues



A couple artichokes. They will be cleaned and thinly sliced, then sautéed in olive oil, garlic and white wine, adding some fresh minced parsley at the end.


Fresh handcut egg pappardelle

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