Lamb and Vegetable Pasta

• From: American Lamb Board

Ingredients

• 2 lbs boneless lamb shoulder, well trimmed

• 4 cups fat-free beef broth

• 1 tsp garlic powder

• 4 carrots, thinly sliced

• 3 stalks celery, thinly sliced

• 2 med onions, chopped

• 10 small mushrooms, sliced

• 1 cup frozen peas

• 2 Tbs butter or margarine

• 1/4 cup all-purpose flour

• 1 Tbs lemon juice

• 1 Tbs Worcestershire sauce

• 1 tsp pepper

• 1/2 tsp salt

• 6 cups cooked noodles

• 3 Tbs parsley, chopped

A bowl of this hearty pasta is the perfect way to end a day of hard work.

Directions

• Roast lamb shoulder at 350ºF for about 1 hour, or until desired degree of doneness: 145ºF for medium-rare, 160°F for medium, or 170°F for well. Internal temperature will rise approximately 10 degrees upon standing. Cool, then cut into 1-inch cubes. Reserve pan drippings.
• In saucepan, combine beef broth and garlic powder. Heat to boiling. Add carrots, celery, and onions and cook for 5 minutes. Add mushrooms and frozen peas, and cook an additional 5 minutes. Remove vegetables from broth and reserve broth.
• Make gravy by melting butter in pan drippings and adding flour, stirring until smooth. Slowly add reserved broth, stirring and cooking until thick. Add lemon juice, Worcestershire sauce, pepper, and salt. Add vegetables and lamb cubes to gravy; heat though. Serve over noodles and garnish with parsley.