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Marinated Lamb with Seasonal Pasta

This delightful dish features tender marinated lamb paired with fresh, seasonal vegetables and pasta, embodying the flavors of September in Belgium.

Main
Prep 30m · Cook 30m · Total 1h
12 ingredients

As September ushers in a harvest of vibrant vegetables and aromatic herbs, this recipe celebrates the transition from summer to autumn. The marinated lamb takes inspiration from the warmth of gathering around a table, similar to the shared experiences in the evolving digital landscape. Meanwhile, fresh pasta highlights the seasonal bounty, connecting us to the essence of faith and community in our culinary traditions. Together, these elements create a comforting meal that resonates with the spirit of change and connection. Inspired by Zoom’s Boom Days Are Over. What Comes Next? and Introducing: Believing, Our Newsletter on Religion and Spirituality.

Instructions

  1. In a bowl, combine olive oil, minced garlic, rosemary, lemon juice, salt, and black pepper to create the marinade.
  2. Add the lamb cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  3. While the lamb marinates, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
  4. In a large skillet over medium heat, add the marinated lamb (reserve marinade) and cook for about 5-7 minutes until browned on all sides.
  5. Add zucchini, bell pepper, and cherry tomatoes to the skillet with the reserved marinade. Cook for an additional 5-7 minutes until the vegetables are tender.
  6. Toss the cooked pasta into the skillet, mixing well to combine all ingredients. Allow to heat through for 2-3 minutes.
  7. Serve the dish hot, garnished with fresh parsley.