Italian-style Grilled Lamb with Sun-dried Tomatoes Served with Pasta


1 rack of lamb
1 lamb shank
pinch of salt
pinch of pepper
pinch of oregano
pinch of rosemary
1 Tbsp sliced fresh basil

Sun‑dried Tomato Purée

1/2 cup sun‑dried tomatoes
1 Tbsp olive oil
pinch of salt and pepper


250 g fettuccine
3/4 cup snow peas
1/2 cup diced red onion
1/4 cup white wine
1/2 cup diced tomato
1/4 cup heavy cream
1/4 Tbsp chopped garlic
1 Tbsp butter
salt and pepper to taste


  1. Preheat oven to 325°F.
  2. Rub salt, pepper and oregano on lamb shank. Roast in a covered dish for 1 hour or until meat is loose and tender.
  3. Pull meat off bone and shred into a frying pan. Save all drippings and add to meat. Set aside.
  4. Cut lamb rack into chops, removing all fat. Season with salt and pepper, oregano, rosemary and fresh basil.
  5. Grill lamb chops or broil in oven at high heat until desired doneness.
  6. To make the Sun‑dried Tomato Purée, process all ingredients in a blender. Remove and set aside.
  7. Add tomato purée, red onions, tomato, garlic, butter, white wine and cream to shredded lamb meat in the frying pan. Simmer until vegetables are cooked and sauce starts to thicken. Season with salt and pepper to taste.
  8. Cook fettuccine and add to sauce.
  9. Serve the lamb chops and lamb shank with the pasta.

Makes 3 to 4 servings.

Source: ciao! magazine