Tuesday, December 2, 2008

Creamy Lamb & Tomato Fettuccine

This is an incredible tasting dish, not very hard to cook either and I can pretty much guarantee that there will not be much left over! Well there never is in our house.

Creamy Lamb & Tomato Fettucine
adapted from Weight Watchers 123 Recipe Collection
Serves: 4 large
Serves: 6 average
Points per serve: 7.5 large
Points per serve: 5.0 average

250g fettucine or pasta of your choice
1/2 cup sundried tomatoes (not packed in oil)
500g lean lamb fillets sliced or lamb strips
4 shallots sliced diagonally (reserve some for garnish)
1 tbs dijon mustard
1 tbs fresh or dried thyme
1 can 375ml Evaporated Low Fat milk
2 tsp cornflour, blended with 1tbs water
2 tbs grated parmesan cheese

Cook pasta to manufacturer's instructions until al dente. Drain and set aside.

Soak sun-dried tomatoes in hot water until plump. Drain and slice.

Heat a non-stick frying pan coated with cooking spray and cook lamb for 3 to 4 minutes until browned and sealed - do not overcook. Remove from pan. (You may need to do this in 2 batches to avoid boiling the lamb.)

To the same pan add the shallots, sun-dried tomatoes, mustard and thyme. Cook, stirring, for 1 to 2 minutes. Add evaporated milk, bring to the boil and remove from heat. Add blended cornflour and parmesan cheese. Stir until sauce thickens.

Return to the heat, add lamb and fettucine. Toss well so all pasta is coated in the sauce and heated through.

Serve with additional Parmesan Cheese shavings and shallot slices.