Creamy Lamb and Asparagus Rotini
Submitted by Jane Hope & Jack James

Makes 4 servings

Ingredients:
1 lb Ontario Lamb shoulder or leg, lean and slivered
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1/3 cup chicken broth
1/2 tsp dried basil
1/4 tsp dried oregano
12 oz Rotini, or any shaped pasta, cooked (4 ½ cups raw)
1 lb fresh asparagus, cut into 1 inch pieces
4 green onions, cut into 1/2 inch pieces
3/4 cup sour cream
1/4 cup Parmesan cheese

Preparation:
Toss lamb with cornstarch, salt and pepper. Heat vegetable oil in a large skillet. Sauté lamb over medium-high heat until golden brown on all sides. Reduce heat. Add chicken broth, basil and oregano. Cover and simmer for 15 minutes. Meanwhile, prepare pasta as directed on package. Add asparagus and onion to lamb. Cover and simmer 5-8 minutes longer or until tender. Stir in sour cream and cheese. Heat through. Serve over cooked pasta.

Please refer to the reference #OSMA CIR-0025 for any inquiries on this recipe.