Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Leg of lamb |
| 2 tablespoons | Pesto sauce |
| 1 tablespoon | Garlic -- chopped |
| 2 tablespoons | Basil -- fresh |
| ½ cup | Balsamic vinegar |
| 4 \N | Fresh tomatoes -- chopped |
| 1 tablespoon | Crushed red pepper |
| 1 teaspoon | Salt |
| 1 cup | Olive oil |
| 2 pounds | Linguini -- use fresh |
| \N \N | Linguini |
STEP ONE: Marinate the Lamb-- Marinate lamb in garlic, pesto, ½ cup balsamic vinegar, basil, red pepper, and salt for two hours.
STEP TWO: Add chopped tomatoes and 2 fluid ounces balsamic vinegar to lamb mixture, then let it all cook on stovetop in a saute pan until most of the juice is gone.
STEP THREE: Boil the fresh linguine noodles for 3-½ to 4 minutes.
STEP FOUR: Pour lamb mixture over the hot linguine and serve.
Recipe By : Habib Gharbi of Savio's, Alexandria, VA From:
File