大象传媒

Ingredients

Lamb
8 Lamb chops
1 tbsp olive oil
2 tsp dried rosemary
1 tbsp runny honey
2 tbsp balsamic vinegar
3 cloves garlic
Pinch of salt

Pasta
350g fresh reginette
1 leek Half of a lamb stock cube
300ml boiling water
Olive oil for drizzling
150g garlic and herb cream cheese
30g parmsan cheese

Method

1. Heat the oil in a frying pan.

2. Sprinkle the salt onto the lamb and place in the pan with the crushed garlic and rosemary on a medium heat, cooking for about 5 minutes.

3. Slice the leek and place into a small pot.

4. Dissolve the stock cube in the boiling water and add to the leeks, cooking until soft and tunring down the heat.

5. Add the cream cheese to the cooked leeks.

6. Boil the fresh pasta for about 3 minutes, drain and drizzle with olive oil to prevent sticking.

7. Reduce the heat under the lamb and add honey and balsamic to glaze.

8. Finally pour the sauce over the pasta, combine and add the grated parmasan cheese.

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