Lamb Loin Pasta

INGREDIENTS

Lamb & Marinade

3lb bone-in lamb loin chops.
1 cup orange juice (for overnight marinade)
1 tablespoon olive oil (for pan searing)

Breading

½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
1 teaspoon dried thyme

Sauce

2 tablespoons unsalted butter
2 tablespoons olive oil Leftover breading flour mix
2 teaspoons minced garlic
1 cup sun-dried tomatoes, chopped
1 cup beef broth
1 cup heavy cream
1 cup whole milk
½ cup grated Parmesan cheese

Pasta

8 ounces angel hair pasta
2 tbs olive oil

DIRECTIONS

Marinate the Lamb

Marinate the lamb tenderloins overnight in 1 cup of orange juice to tenderize.
Remove from marinade and pat dry before breading.

Make the Breading

In a shallow dish, mix flour, salt, pepper, garlic powder, smoked paprika, red pepper flakes (optional), oregano, and thyme.
Bread the lamb tenderloins evenly on all sides and let rest for 10 minutes.
Reserve leftover breading for the sauce.

Start the Pasta

Bring a pot of salted water to a boil.
Add 1 tbs olive oil and cook angel hair pasta until al dente.
Drain and set aside.

Sear the Lamb

Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Sear lamb tenderloins for 2 minutes on each side. (They should remain pink inside.)
Remove from pan and keep warm.

Make the Sauce

In the same skillet, melt butter with 2 tablespoons olive oil.
Add reserved breading mix and garlic, cooking for 1 minute until golden.
Stir in sun-dried tomatoes and cook for 3 more minutes.
Pour in beef broth, heavy cream, milk, and Parmesan.
Simmer on low until sauce thickens.

Finish the Dish

Return lamb to skillet and simmer in the sauce for 3 minutes.
Remove lamb and add cooked angel hair pasta to the sauce, tossing gently to coat.
Place lamb chops on top of the finished dish.