Fettuccine with Seared Lamb and Vegetables with Mint Pesto
Region: Italy
Category: Pasta with Lamb
Season: Summer
Difficulty: Easy but labor intensive

This recipe is a very flavorful dish ideal for a summer dinner as you can also grill everything too.  Each of the important ingredients, the eggplant, the artichokes, the scallion, the tiny tomatoes, the lamb, and the pine nuts don't meld together but are rather discretely harmonious each taste remaining distinctive.  The pesto, made with mint here rather than the typical basil, provides a powerful flavoring.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 40 minutes

1 medium eggplant (about 1 1/4 pounds), sliced into 3/8 inch slices

4 cooked fresh (preferably) or canned artichoke foundations

6 scallions, trimmed

1/2 cup extra-virgin olive oil and more for brushing

1 pound boneless lamb sirloin steaks

1 cup miniature teardrop yellow (preferably) or red cherry tomatoes

2 cups loosely-packed fresh mint

4 large garlic cloves, finely chopped

3 tablespoons pine nuts

3 tablespoons freshly grated pecorino cheese

Salt and freshly ground black pepper to taste

3/4 pound fettuccine

1. Preheat a ridged cast-iron griddle over  high heat for 15 minutes. 

2. Brush the eggplant slices, artichoke hearts, and scallions with olive oil.  Griddle the eggplant slices until nice black grid marks appear, about 3 1/2 minutes a side.  Remove and slice.  Griddle the scallions and artichoke hearts until browned, about 3 to 4 minutes.  Remove and chop.  Griddle the lamb steak until medium rare, slightly springy to the touch, about 4 minutes a side.  Remove and slice thinly.  Toss all the griddled ingredients together with the tomatoes in a large bowl.

3. In a mortar, pound the mint, garlic, pine nuts, and pecorino cheese until a pesto.  Slowly add the olive oil, pounding until it is incorporated.  Season with salt and pepper.

4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the bowl with the other ingredients and toss the pasta with the mint pesto and the ingredients in the bowl.  Serve immediately.

Variation: 

Note: 

Posted: 12/20/2006