Best 7 Green Tomato And Lamb Pasta Sauce Recipes
Embark on a culinary adventure where flavors intertwine to create a symphony of taste. Discover the secrets to crafting the ultimate green tomato and lamb pasta sauce, a dish that blends the vibrant tang of unripe tomatoes with the rich, savory notes of succulent lamb. In this comprehensive guide, we'll unveil the techniques and ingredients that transform ordinary pantry staples into an extraordinary masterpiece, leaving your taste buds dancing with delight. Prepare to tantalize your senses and indulge in a pasta-licious experience like no other.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO SAUCE WITH LAMB AND PASTA
Provided by Mark Bittman
Categories dinner, quick, pastas, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
- Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.
LAMB CHOPS WITH GREEN TOMATOES
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you can't get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven't fully ripened on the vine before they need to be picked in advance of a frost. In a pinch you can even use tomatillos or bland, out-of-season supermarket tomatoes, which will add the necessary juiciness and vegetable matter to the pan if not the same complexity of flavor (a squeeze of lemon would help). In any case, make sure to taste before stirring in the honey, since the acid content of tomatoes varies widely. And if you aren't a lamb lover but are wondering what to do with a plethora of green tomatoes, you can make this recipe with pork chops; just add a few minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
- Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate.
- Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed.
- Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 579 milligrams, Sugar 7 grams
MINT-TOMATO SAUCE FOR LAMB
I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!
Provided by Shandeen Gemanis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g
GREEN TOMATO PASTA SAUCE
Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.
Provided by 2hot2handle
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
- In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
- Serve over hot cooked pasta and top with freshly grated Parmesan.
PASTA WITH RUSTIC LAMB TOMATO SAUCE
Have you ever considered using lamb in a pasta dish? The American Lamb Board has, and trust us: It's amazing.This recipe is provided by the American Lamb Board.
Provided by The American Lamb Board
Yield 4
Number Of Ingredients 12
Steps:
- In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Add cooked lamb, onions, pasta and olives, if desired. Heat through and serve.
Nutrition Facts : ServingSize 1 serving, Calories 515 calories, Sugar 8 g, Fat 23 g, Carbohydrate 53 g, Cholesterol 61 mg, Fiber 5 g, Protein 24 g, SaturatedFat 9 g, Sodium 326 mg
GREEN TOMATO AND LAMB PASTA SAUCE
Steps:
- 1. In a dutch oven or large heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and saute until soft. 2. Stir in the green tomatoes and heat until they also soften. 3. Stir in the seasonings and olives and allow them time to blend with the mixture. 4. Add tomato paste and reduce heat to medium low. Stir occasionally and add water as necessary to keep the sauce at desired thickness. 5. Heat lamb in a small frypan until thoroughly cooked. Drain off all excess fat and add lamb to sauce. (You may choose to use more lamb than prescribed above but do not use so much that it ovepowers the other flavors of the sauce.) Stir in the lamb but not so vigorously that the tomatoes lose their identity. 6. Cover and simmer until you are ready to serve. (The sauce may be made in advance and can be frozen) 7. In a large pot of boiling, salted water cook pasta according to its instructions until al dente. 8. Ladle sauce on pasta and top with feta. A nice touch is to garnish each plate with one or two mint leaves.
LAMB IN TOMATO SAUCE
This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.
Provided by Veiled Princess
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large sauce pan and add garlic.
- Brown the lamb all over and then add the tomato and onion and toss around a bit more.
- Add all the other ingredients and stir well before covering with water.
- Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
- When the sauce is a little thick (not like paste but not water either) it should be done.
- Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
- Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.
Tips:
- Choose the right tomatoes: Use firm, green tomatoes that are free of blemishes. The best varieties for this sauce are Roma, Green Zebra, and Aunt Ruby's German Green.
- Don't overcook the tomatoes: Green tomatoes should be cooked until they are softened but still retain their shape. Overcooking will make them mushy.
- Use a good quality lamb: The flavor of the sauce will be greatly affected by the quality of the lamb you use. Choose a lamb that is well-marbled and has a good flavor.
- Brown the lamb before adding it to the sauce: Browning the lamb will help to develop its flavor and add depth to the sauce.
- Use a variety of herbs and spices: A good green tomato and lamb pasta sauce should have a complex flavor profile. Use a variety of herbs and spices, such as basil, oregano, thyme, rosemary, garlic, and onion, to create a sauce that is both flavorful and aromatic.
- Serve over your favorite pasta: This sauce is delicious served over any type of pasta, but it is especially good with short, thick pastas like penne or rigatoni.
Conclusion:
Green tomato and lamb pasta sauce is a delicious and unique dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you have a batch of green tomatoes, don't let them go to waste! Give this recipe a try, and you won't be disappointed.
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