Lamb And Zucchini Fusilli Tossed With Basil Butter Recipes

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
• Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
• Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
• Top with crumbled bacon and a generous amount of freshly ground pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
• Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
• Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
• While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
• To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Steps:

• Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.