Lamb Chops With Pappardelle In Truffle And Tomato Sauce - cooking recipe

Ingredients

2 tbsp fresh rosemary, finely chopped
2 cloves garlic, crushed
5 tbsp olive oil
4 None lamb chops (about 1 lb)
4 oz pappardelle
3 medium tomatoes
1 medium onion, finely diced
1/2 cup white wine
3 tbsp truffle butter

Preparation

Combine rosemary, 1/2 of garlic, 2 tbsp oil, and salt and pepper to taste. Massage mixture into lamb chops, cover and allow to marinate for 30-40 mins.
Cook the pasta in boiling, salted water according to the package instructions. Drain.
Blanch the tomatoes in a pan of boiling water for 20-30 seconds, then remove from the pan and run under very cold water. Remove the tomato skins and discard. Remove the tomato seeds and dice the flesh.
Heat 2 tbsp oil in a pan, add the chops and sear over a high heat for 2-3 mins per side. At this point, chops should be cooked to rare. If this is the desired preparation, remove from pan, cover with foil and allow to rest for 5-10 mins. If a more well-done preparation is desired, leave chops in pan, cover, remove from heat and allow to sit for an additional 3-4 minutes. Remove from pan, cover with foil and allow to rest.
Meanwhile, heat 1 tbsp oil in a saucepan, add the onion and remaining garlic and saute for 4-5 mins until soft. Deglaze the pan with wine and add the tomatoes, stirring. Slowly stir in the truffle butter.
Divide the pasta, sauce and lamb between 2 plates and serve.