Cooking for myself isn’t something I’m very good at. I always mess up the portion size (especially with pasta I never know how much I end up tilting from the box into the pot) and end up with leftovers that can sometimes get lost in the madness that is our refrigerator.
But a few nights ago, I was home alone with a stocked fridge and decided to cook up a little something while I watched Jeopardy in the kitchen and had a glass of red wine.
After checking out my options, I decided to fry up the lamb chops that needed to be used up and go from there. The pasta I came up with might be my new favorite pasta. I’ve only had lamb in pasta maybe once before, and it was just as good as I remembered. With some Greek seasonings and feta cheese, it ended up being the perfect meal for one.
Lamb & Pepper Penne Pasta
- 2 small lamb chops
- S&P and crushed rosemary to season chops
- Canola oil to coat pan
- 1 small yellow onion, diced
- 2 stalks of celery, diced
- 1 orange pepper, diced
- 2 cloves of garlic, sliced very thinly
- ½ cup of dry white wine (I used Chardonnay)
- Penne pasta (or pasta of your choice)
- Feta cheese
- 1 teaspoon basil leaves
- 1 teaspoon oregano
- Boil water for pasta and cook until al dente according to box directions.
- Cover the bottom of a pan with canola oil and heat over medium high heat.
- Season lamb chops with S&P and crushed rosemary.
- Cook lamb chops over medium high heat for about 4 minutes each side. Once cooked, set aside and allow them to rest and cool.
- Using the same oil you cooked the lamb chops in, add the diced onion, garlic, celery, and yellow pepper. Turn down heat to medium-low so you don’t burn anything and allow the veggies to soften for about 7 minutes.
- Add 1 tsp. oregano and 1 tsp. of basil leaves.
- Add ½ cup of white wine and bring to boil. Once boiling, turn down heat and let simmer for 10 minutes.
- Shred the lamb and add it to the pan, along with the cooked pasta and feta cheese.
- Mix together in hot pan and serve immediately.