Ground Lamb Pasta

• 1 lb. ground lamb
• 3 Tbsp. olive oil
• 1 small onion, minced
• 3 cloves garlic, minced (divided)
• 12 leaves mint, cut into ribbons
• 1/2 tsp. plus 1/8 tsp. salt
• 1/2 tsp. freshly ground black pepper
• ¼ to ½ cup chicken broth
• 1/2 lb. farfalle pasta
• 1 cup thick Greek-style yogurt
• Chile powder

Fat Free Yogurt works just fine. The recipe was based on full fat Fage Greek Yogurt.

1. Bring a pot of salted water to a boil.
2. Heat a large frying pan over high heat. Add olive oil and the onion cook until soft. Add the garlic (be careful not to burn it). Add the lamb. Break up lamb and cook through stirring often. Cook until lamb is cooked through about 10 minutes.
3. Drain fat from the pan and return 2 T. to the mix.
4. Add noodles to salted water cook and drain.
5. Add 3/4 of the mint, 1/2 teaspoon of the salt, and pepper. Add broth and simmer until almost completely evaporated but a bit saucy on the bottom of the pan, 3 to 5 minutes.
6. Meanwhile, cook the pasta. While the pasta cooks, combine yogurt with the remaining 1 clove of the garlic and the remaining 1/8 teaspoon of salt.
7. Divide pasta between 4 to 6 plates, top with lamb, top that with yogurt, garnish with chile powder and some of the remaining mint.



Serving Size: 4-6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user KWOOD211.