Tuesday, May 18, 2010

Linguine with Lamb and Asparagus

This is about what you can do with leftovers from a roast - in this case the lamb roast from a few posts back.  This was great quality lamb, not to go to waste or be buried under sauce.  And asparagus was in season (and happened to be available in the fridge.)  This little improv showcases some of the techniques Cook's Illustrated magazine likes to tout, so I credit them for the recipe.

First I cut up the lamb and sauteed it over really high heat for about 2 minutes to get a little brown and just warm up the meat.  Meanwhile, the asparagus steamed in a a pot for just a few minutes - so it is bright green and still has bite.  Cook the linguine al dente.  When the lamb is done, deglaze with some chicken stock.  Mix in some pureed canned tomatoes, leftover juice from the can, or maybe just diced tomatoes straight from the can.  Scrape up all the brown bits and reduce over high heat for a couple minutes. Then taste, season, turn heat to low, and stir in about 2 tablespoons of cream.  Pour the sauce over the linguine, mix with lamb and asparagus and serve.  Don't worry too much about proportions - just do what looks right, and taste as you go.  The idea is a very light cream sauce, so if there's one thing not to go overboard on, that would be it.

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