Roast Lamb Loin With Pasta

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs lamb loin
• 2 tablespoons butter
• 3 tablespoons olive oil
• salt
• fresh coarse ground black pepper
• 3 medium onions, finely chopped
• 1 carrot, scraped and finely chopped
• 2 stalks celery, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch red pepper flakes
• 1 cup red wine
• 1/2 cup tomato puree
• 1 (28 ounce) can italian plum tomatoes, run through a food processor
• 1 lb penne (or pasta of your choice)
• parmesan cheese

Recipe

• 1 heat the butter and 1 tablespoon of the oil in a dutch oven over medium heat.
• 2 season loin with salt and pepper; brown thoroughly.
• 3 remove any excess fat after removing the loin from pan.
• 4 add the remaining 2 tablespoons of oil to the dutch oven.
• 5 sauté the chopped vegetables for about 5 minutes.
• 6 add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
• 7 let simmer for a few minutes to blend.
• 8 stir enough to prevent burning.
• 9 preheat oven to 300°f.
• 10 return loin to dutch oven.
• 11 cover and bake until loin is tender (about 1-1/2 to 2 hours).
• 12 remove loin from dutch oven and keep warm.
• 13 skim any accumulated fat from surface of sauce.
• 14 cook the pasta according to manufacturer’s directions.
• 15 slice loin and serve with pasta, ladling sauce over both.
• 16 garnish with cheese to taste.