Lamb Tenderloin And Pasta In Tomato And Red Bell Pepper Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 -4 tablespoons butter
• 3 tablespoons oil
• 2 cups sliced mushrooms
• 2 medium onions, chopped
• 1 tablespoon fresh garlic, chopped
• 2 small red bell peppers, chopped
• 1 -2 teaspoon dried oregano
• 1 lb lamb tenderloin, cut into about 1-inch pieces
• 2 tablespoons flour
• 1 -2 teaspoon chili powder
• 1 teaspoon seasoning salt (can use regular salt)
• black pepper
• 1/4 teaspoon cayenne
• 3 cups half-and-half cream or 3 cups full-fat milk
• 1 (14 ounce) can tomato sauce
• 9 ounces penne pasta, cooked and drained (cook only until el dente)
• parmesan cheese

Recipe

• 1 in a large frypan melt the butter with oil.
• 2 add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
• 3 in a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
• 4 add in the lamb cubes; shake to coat well.
• 5 shake off any excess flour, then brown the lamb in the frypan on all sides until browned.
• 6 add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
• 7 add in cooked pasta; toss to combine with sauce.
• 8 sprinkle with parmesan cheese and serve.
• 9 delicious!