Herb-crusted lamb, served on a bed of spinach, tomatoes and fresh linguine make this traditional Italian dish.
Helpful Hints:
- You can use fresh spaghetti or fettuccini instead of linguine.
- Find minced garlic in the produce section of the market.
Florentine Lamb
Yield 2 servings. Recipe by Linda Gassenheimer
10 ounces lamb cubes cut from the leg of lamb
2 teaspoons chopped dried rosemary
2 tablespoons plain breadcrumbs
Salt and freshly ground black pepper
Olive oil spray
1 cup water
1/4 pound fresh whole wheat linguine
3 medium garlic cloves, crushed
1 cup canned, low-sodium diced tomatoes*
6 cups washed, ready-to-eat spinach
Trim visible fat from lamb and cut into 1/2- to 3/4-inch pieces. Mix rosemary and breadcrumbs together and add salt and pepper to taste. Roll the lamb cubes in the mixture coating all sides. Heat a large nonstick skillet over medium-high heat and coat with olive oil spray. Add the lamb cubes and brown on all sides, about 5 to 6 minutes. A meat thermometer should read 125 degrees for rare and 145 degrees for medium rare. Remove to a plate.
Add water to the skillet and bring to a boil. Add the linguine. Boil 3 minutes stirring once or twice. Add the garlic and tomatoes and cook 1 minute. Add the spinach and cook until the spinach wilts, 2 to 3 minutes, stirring to combine ingredients. Divide between two dinner plates and add lamb on top.
Per serving: 500 calories, 101 calories from fat, 11.2 g fat, 3.3 g saturated fat, 4.2 g monounsaturated fat, 90 mg cholesterol, 40.9 g protein, 59.5 g carbohydrates, 7 g dietary fiber, 5.2 g sugars, 232 mg sodium, 1,322 mg potassium, 467 mg phosphorus.
