GINGER-SPIKED LAMB AND FUSILLI
Lamb is sturdy enough to stand up to the heat of ginger and the piquancy of garlic. And combined with spaghetti twists and shards of green beans, it provides a satisfying meal any night of the week.
In urban produce markets it has become increasingly easy to find French haricots verts, which I prefer to American green beans because they are reed-thin, never woody, and sweet-tasting. This dish will work fine with regular green beans if you cut them into 1-inch lengths (the short length obscures any stringiness).
Pineapple is especially pleasing after this pasta dish.
Pasta: Medium-size fancy shapes
Time: 30 to 35 minutes
Makes: 4 to 6 servings
| (CLICK TO BUY)
3/4 pound boneless loin of lamb*
1/2 pound green beans, preferably haricots verts
4 cloves garlic
Piece of fresh ginger, about 1 inch long and 1 inch in diameter
1 medium-size onion
3/4 pound fusilli, spaghetti twists (gemelli), or rotelle (wagon wheels)
1/4 cup olive or vegetable oil
1/4 cup dry white wine
1 cup beef or chicken broth
Freshly ground black pepper
* FreshDirect Note: Since our boneless loin of lamb tends to run large,
we've used lamb loin chops for this recipe.
|1.||Bring a large pot of salted water to a boil
for the pasta.|
|2.||While the water is heating, cut the lamb into
strips about 1 inch long, 1/2 inch wide, and 1/4 inch thick. (If you are using lamb chops, remove the meat from the bone,
cut off the fat, and cut the meat into strips.) Trim off the stem ends and cut the green beans (regular and haricots verts)
into 3/4- to 1-inch lengths. Peel and mince the garlic. Peel and mince the ginger. (You may, if you wish, chop the garlic,
ginger, and onion in the food processor.)|
|3.||Add the pasta to the
boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.|
|4.||Meanwhile, heat the oil in a large skillet over high heat. Add the garlic, ginger,
and onions. Stir-fry over high heat, stirring continuously, until the onions begin to soften, about 2 minutes. Add the lamb
and sauté until the meat is no longer pink, about 30 seconds. Add the white wine and cook until it has almost evaporated,
about 30 seconds. Then add the green beans and beef broth. Cover the skillet, reduce the heat, and simmer until the beans are
tender and the lamb is cooked through, about 5 minutes. Season to taste with salt and pepper.|
|5.||When the pasta is done, drain it and portion it out. Top each portion with lamb,
green beans, and sauce. Serve immediately.|
Excerpted from MONDAY-TO-FRIDAY PASTA copyright © 1995 Michele Urvater.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.