Happy New Year meal for one

Google: “Farfalle is a type of pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle. In the Italian region of Emilia-Romagna, farfalle is known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.”

“This versatile pasta works great with light base (olive oil, butter) as well as rich sauces (cream, tomato, pesto), and can taste great in salads. It can be used as dressing for your bowl of stir-fried.” Here in Australia, it’s called bow tie pasta. Google: “Is farfalle the same as bow tie? The answer: The word farfalle means butterflies in Italian and is commonly referred to as bow tie pasta because of its shape. To make farfalle, simply cut fresh pasta into small rectangles and pinch the centers together to form the unique shape.”

Today I just wanted my own quite time, watching Netflix and don’t want to go down to the city to watch Fireworks and joining in the crowds. Though the racks of lamb are expensive, I bought it just as my last expensive rack of lamb for the year. It’s comforting, colourful, delicious and thanks to God I got some rack of lamb to enjoy it with a glass of red wine. Happy New Year!!!

Ingredients

3 racks of lamb
3 asparagus
3 cherry tomatoes
1 onion, chopped finely
40g butter
1 Tbs olive oil
250g button mushrooms, sliced
200 g farfalle or bow tie
2 Tbs minced garlic
1/2 cup white wine
1/2 cup vegetable stock
180ml thickened cream
oil
balsamic vinegar
salt
black pepper

Method

Rub lamb with oil, salt and black pepper. Let lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour). Preheat oven 200 degrees C. and place a rack on the top 1/3 of the oven. Toss asparagus and cherry tomatoes in oil, salt and black pepper in a deep bowl and set aside.

Arrange the lamb racks (fat side pointing up) on a baking pan. Place the baking pan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb. Add in the seasoned asparagus and cherry tomatoes along with the lamb. I like mine to be medium. Remove lamb from the oven, switch off oven leave the vegetables in and place lamb on plate with a tent foil. Allow the lamb about 10 minutes to rest.

While rack of lamb roasting in oven. Cook the mushroom sauce. Heat a large saucepan over medium high heat. Add butter and olive oil. Add garlic, onion, and cook for 1 minute until fragrant. Now add mushrooms and cook for 2 minutes. Then add white wine and allow to reduce by half then add stock and allow to reduce by half again. Next add cream and reduce until sauce is thickened.

Meanwhile, cook pasta according to instruction on packet, to your taste. Drain well and add cooked pasta to mushroom sauce and toss to combine, adding a little pasta water if needed to have extra sauce. Check seasoning. Spoon pasta onto bowls. Place the cherry tomatoes in the center. Next remove the foil, place the lamb on top resting on each other with the cherry tomato to help stand up. Followed by the asparagus leaning on the rack of lamb. Enjoy with a glass of wine!!!

https://helenscchin.com/2021/12/31/farfalle-mushroom-with-rack-of-lamb-and-vegetables/

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