Lamb Tetrazzini

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 3 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 3/4 cup chicken broth or 3/4 cup bouillon
• 1 teaspoon pepper
• 3 tablespoons grated parmesan cheese
• 1 tablespoon olive oil
• 1/2 lb thinly sliced lamb roast (cut into 1 by 2 inch pieces)
• 1/2 cup onion (diced)
• 1 small red bell pepper (diced)
• 1 small yellow bell pepper (diced)
• 3/4 cup shiitake mushroom (diced)
• 1 teaspoon soy sauce
• 1 teaspoon pepper
• spaghetti
• freshly snipped parsley

Recipe

• 1 begin with the sauce by heating butter in a large sauce pan on medium heat.
• 2 thoroughly stir in flour forming a paste, and then add milk, broth, pepper, and parmesan.
• 3 stirring continuously, bring to low boil.
• 4 reduce heat and simmer on low for 15 more minutes, stirring occasionally.
• 5 begin preparing spaghetti according to instructions in a separate pot.
• 6 meanwhile, lightly sauté lamb and onion in olive oil in a medium skillet on medium heat.
• 7 when browned, add red bell pepper, yellow bell pepper, mushrooms, soy sauce and pepper.
• 8 continue to cook until lamb is thoroughly cooked.
• 9 strain spaghetti, add to sauce, tossing well plate on individual serving dishes.
• 10 top with lamb mixture.
• 11 drizzle with 2 tablespoons leftover sauce and sprinkle with parsley.
• 12 ***a good accompaniment to the dish is warm herb bread.