Ground Lamb with Whole Wheat Shells, Broccoli Rabe, Fresh Tomatoes and Mozzarella

A few months ago I received a boneless leg of lamb courtesy of Lean on Lamb and asked to develop a healthy dish with the lamb. I decided to grind it and mix it in with pasta, some vegetables and mozzarella. My recipe is below.

The recipe will be judged by a panel of culinary experts and I might even win an iPad!

Ground Lamb with Whole Wheat Shells, Broccoli Rabe, Fresh Tomatoes and Mozzarella

8 servings

Ingredients

1 tablespoon olive oil

1 ½ large white onions, chopped

3 garlic cloves, sliced

1 1/2 pounds boneless leg of lamb, ground

Salt & pepper to taste

9 cups chopped broccoli rabe

1 pound whole wheat medium pasta shells, cooked according to directions

1 ½ cups grape tomatoes, halved

10 ounces fresh Mozzarella, cubed

Red pepper flakes to taste

Directions

1.       Heat olive oil in a large skillet. Add onions and let them sweat for 5 minutes. Add garlic and cook for 3 more minutes.

2.       Add ground lamb and cook until it is no longer pink. Season with salt and pepper.

3.       Add broccoli rabe and cook for 5 more minutes.

4.       Add cooked pasta and heat through.

5.       Serve the dish in shallow bowls topped with fresh tomatoes, mozzarella and red pepper flakes.

Note: in the winter time you can add canned tomatoes and shredded mozzarella, transfer everything into a baking dish and let the cheese bubble under the broiler.