Sometimes you just need to give into those cravings and enjoy a big plate of pasta. This time, tagliatelle with lamb in a green peppercorn sauce, yes, I thought I’d step it up a notch – the result, tender lamb filet in a creamy peppercorn sauce
500glamb tenderloin,cut into thin strips
sea salt and freshly ground pepper
1tablespoonextra-virgin olive oil,plus 1/2 tablespoon extra
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Sprinkle the lamb with salt and pepper and cook for about 3 minutes or until tender. Remove from pan and wrap in aluminum foil to keep warm.
In large skillet, heat the butter and extra oil over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes or until onion is softened. Add the peppercorns and increase the heat to medium-high. Add wine and cook for about 2-3 minutes or until the wine has reduced by about half.
Add broth and mascarpone and simmer for about 5 minutes or until sauce is thickened. Stir in lamb and a pinch of salt and pepper.
While sauce is cooking, cook pasta in a large pot of boiling water according to package instructions; until al dente. Drain and add to pasta sauce. Stir to coat pasta. Serve immediately. Enjoy!