Spaghetti with lamb in Roquefort sauce

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 400 g Lamb salmon (released lamb back)
  • 1 Onion
  • 2 Garlic cloves
  • 100 g Blue cheese (e.g. Saint Agur or Roquefort)
  • 2 (approx. 350 g; e.g. Pink Lady) rosy-cheeked apples
  • 2 TABLESPOONS Oil
  • 400 g Spaghetti
  • 1 TABLESPOON Flour
  • 200 ml Cider (French cider; alternatively apple juice)
  • 200 g Whipped cream
  • 4 Stem(s) flat leaf parsley

Directions

  1. 1

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Dab meat dry and cut into pieces of about 2 cm. Peel and finely chop the onion. Peel garlic and chop finely. Dice cheese.

  2. 2

    Wash apples, quarter them, remove seeds and cut the flesh into slices.

  3. 3

    Heat the oil in a large frying pan. Brown the meat in it all around. Season with salt and pepper. Take out. Cook the noodles in boiling water according to the instructions on the packet.

  4. 4

    Sauté onion and garlic in hot frying fat. Fry apples briefly while turning. Dust with flour and sauté until light brown. Deglaze with cider and cream and bring to the boil. Add cheese, melt in it and simmer without lid for about 6 minutes at low heat.

  5. 5

    Heat the meat in the sauce again briefly. Season the sauce with salt and pepper.

  6. 6

    Wash parsley, shake dry, pluck off leaves and chop finely. Drain the pasta and put it back into the pot. Mix with the lamb and cheese sauce, serve. Sprinkle with parsley and pepper.

Nutrition Facts

KCAL
860 kcal
CARBS
88 g
FATS
34 g
PROTEINS
40 g