Oriental Lamb Chops with Rotelli Pasta
Serves 4 to 6
2 or 3 lamb chops per serving (8-18 chops total)
MARINADE:
1/2 cup shoyu
3/4 cup garlic, minced
1 Tbsp. fresh ginger, minced
2 cups brown sugar
1/2 tsp. chili flakes
1/2 cup basil, minced
1/2 cup Chinese parsley, minced
Salt to taste
Combine marinade ingredients, massage into meat for 5 to 10 minutes, then let marinate 4-6 hours in refrigerator. Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)
Rotelli Pasta:
2 tbsp. butter
4 tbsp. olive oil
1 1/2 tbsp. garlic, minced
1 medium carrot, julienne
2 medium zucchini, julienne
2 cups shiitake mushrooms, julienne
1/2 cup Chinese parsley, coarsely chopped
12 oz. bag rotelli, cooked according to package direction, drained
6 cups heavy cream
salt and pepper, to taste
3/4 cup grated Parmesan cheese
In a large saucepan, heat butter and olive oil over medium-high heat, cook garlic for about 1 minute, without browning, then add vegetables and stir-fry 2 to 3 minutes. Add drained cooked pasta and stir-fry another minute. Add heavy cream, bring to a boil, then immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just before serving, fold in 3/4 cup Parmesan cheese and let cook 1 minute.
Serve in large pasta bowls with 2 or 3 lamb chops on top, garnished with sprigs of fresh basil.
