Lamb Scallopini Linguine

January 24th marked a year since I started my blog.  I’ve been able to share so much advice and recipes with you guys and it just makes me happy to know how much support I have.  I’m up to 1,004 followers which is way more than I’d ever thought I’d have by now. Thank you for visiting my blog for the last year! I did take a small break of blogging for the past few weeks.  I’m telling you, this third trimester sure is kicking my butt, but I’m back and ready for action!

When it comes to lamb, Kevin and I usually do chops or steaks.  We got some natural grass fed lamb scallopini cuts from our local meat market to try something new.  Pasta was the plan and we made it happen.  It was a delicious linguine, topped with seared lamb scallopini, tossed in a light lemon butter garlic sauce.  Here is how we did it.

If you don’t know what scallopini is.  It is a thinly sliced piece of meat, or well pounded to become thin.  This cut is usually used in veal or lamb, sometimes dredged in flour and quickly seared.  This is what to look for at the meat market or grocery store.


  Kevin began making the marinade with some salt, pepper, fresh minced garlic, and rosemary.


  Then he added some fresh lemon juice and olive oil, covered it in some plastic wrap and let it sit for about 30 minutes to an hour in the fridge.


  For the sauce, he simply threw some butter, fresh minced garlic, lemon juice, salt and pepper to a pan with a touch of cream.  Cooked it on medium low until ingredients mend to create a delicious sauce.


  He heated up a large cast iron skillet, and seared the lamb in some olive oil until it was nicely browned on both sides.  Since the meat is so thin, it will cook fast.  Try not to over cook it.


  Look at this beautiful cut of lamb, I could totally use a piece right now.


  Toss your preference of pasta in the sauce, then serve to enjoy.  Garnish with parsley for beautiful color.


  Enjoy!  I sure did enjoy this dish.  The lamb came out so delicious and with so much flavor.  The sauce was to die for and it was so easy and quick to make.  Definitely recommend trying lamb this way.


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