Linguine with Lamb and Peanut Sauce
- 1 c. chicken broth
- 4 tbsp. smooth peanut butter
- 1 tbsp. soy sauce
- 2 tsp. cornstarch
- 2 tsp. sugar
- 1/2 tsp. crushed red pepper flakes
- 6 tsp. olive oil
- 3 scallions
- 3 clove garlic
- 2 tbsp. fresh ginger
- 2 bell peppers (any color)
- 12 oz. linguine
- 1 lb. well-trimmed boneless leg of lamb
- 1/4 tsp. salt
- In small bowl, whisk together broth, peanut butter, soy sauce, cornstarch, sugar, and red pepper flakes.
- In 12-inch nonstick skillet, heat 2 teaspoons oil over medium heat.
- Add scallions, garlic and ginger and cook, stirring frequently, 5 minutes, or until scallions, are tender.
- Add 2 teaspoons oil and bell peppers and cook, stirring frequently 5 minutes, or until crisp-tender.
- With slotted spoon, transfer vegetables to plate.
- Meanwhile, bring large pot of water to a boil.
- Add linguine and cook according to package directions until al dente.
- Drain.
- Add remaining 2 teaspoons oil and lamb to skillet.
- Increase heat to high and cook, stirring constantly, about 3 minutes, or until lightly browned.
- Sprinkle with salt.
- Return vegetables to pan.
- Stir peanut butter mixture, add to pan, and cook, tossing, 2 minutes, or until sauce is lightly thickened and coats back of spoon.
- Divide linguine among pasta bowls and top with the lamb and peanut sauce.
- Linguine with Beef and Peanut Sauce: Follow directions for lamb recipe, but substitute 1 pound well-trimmed flank steak.
- To prepare the flank steak for stir-fry, halve it lengthwise with the grain.
- Then cut it across the grain into 1/4-inch-thick strips.
chicken broth, smooth peanut butter, soy sauce, cornstarch, sugar, red pepper, olive oil, scallions, clove garlic, fresh ginger, bell peppers, linguine, welltrimmed, salt
Taken from www.delish.com/recipefinder/linguine-lamb-peanut-sauce-4317 (may not work)