With Sun-Dried Tomato Cream Sauce Served with Lamb Chops

This quintessential Mediterranean meal has all of the rich flavors you would expect, enhanced by the sweet and tangy deliciousness of our Sun-Dried Tomato Strips. Hearty enough for cold winter nights, but light enough for backyard summer grilling. A dish for all seasons!
- 1 lb lamb (4 lamb chops)
- 1 package pappardelle pasta
- 1 clove garlic, peeled and minced
- 1 Tbsp + 1 Tbsp Wildfare Traditional EVOO
- ½ C heavy cream
- ½ C chicken broth
- 2 oz baby spinach
- 3 Tbsp Wildfare Sun Dried Tomato Strips (drained)
- 2 oz shredded mozzarella
- ¼ C grated parmesan cheese
- Salt & pepper to taste
- Fresh basil, for garnish
Preheat oven to 350 degrees.
Salt and pepper to taste each side of the lamb chops. Add 1 tsp Wildfare EVOO to a heavy, oven safe pan.
Cook lamb on high heat for 2 minutes on each side. Then, put the pan in the oven and cook for 15 minutes.
Meanwhile, cook the pasta according to the package instructions. Just prior to draining the pasta, reserve one ladle of pasta water to add to the sauce.
In a large, deep frying pan, add 1 Tbsp Wildfare EVOO and the minced garlic, roasting it over medium heat for a couple minutes, until the aroma releases.
Add heavy cream, chicken broth, and the ladle of pasta water. Let it cook for a minute, then add the baby spinach and Wildfare Sun-Dried Tomato Strips (drain the oil out as you’re scooping them out of the jar).
As sauce is thickening, add shredded mozzarella, grated parmesan, and salt & pepper to taste.
Add cooked and drained pasta to the sauce pan, moving it around gently with tongs. Plate the pasta, garnishing with some sliced fresh basil. Serve with the lamb chops (also goes great with steak or chicken breast!). Enjoy!

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