LAMB AGNOLOTTI IN PARMESAN CREAM SAUCE WITH ROASTED BEETS AND CHIMICHURRI

February 01, 2015

I recently made lamb ribs and had leftovers, so I decided to make this dish. I really worked! When you make this, don't leave anything out. The contrasting flavours of the beets, cream sauce, chimichurri and lamb filling is absolutely fabulous. Everyone will enjoy it...guaranteed!

3 cups leftover braised lamb (chopped finely)
½ cup onions (finely chopped)
6 cloves garlic
12 olives (chopped finely)
2 anchovy fillets
1 medium tomato (diced)
¼ cup white wine
1 lemon juice and zest
2 tbsp chopped parsley
2 tbsp chopped cilantro
3 big beets
5 tbsp olive oil
¼ cup chopped cilantro
¼ cup chopped parsley
2 tbsp red wine vinegar
1 package fresh lasagna sheets (250g)
3 tbsp freshly grated parmesan
salt and pepper

THE FILLING -cook your lamb roast as you would any and finely chop the meat -sautee finely chopped onions and garlic until golden -added chopped olives, anchovies and tomatoes -add white wine and simmer...
See the full directions on my site

Nutritions

Calories
526

Sodium
435mg
18% DV

Fat
36g
55% DV

Protein
26g
53% DV

Carbs
19g
6% DV

Fiber
5g
23% DV

Pasta Dinner