Penne with lamb and pears

Ingredients for 4 servings:

• 250g penne
• 400 g lamb loin(s)
• 200 g pear(s), fully ripe
• 2 onions, red
• 3 sprigs rosemary
• 6 sprigs of thyme
• 150 ml red wine, dry
• 150 ml vegetable stock
• 2 tsp honey
• 2 tbsp olive oil
• 2 pinches of cinnamon powder
• 2 pinches of cardamom powder
• some pepper, green, from the mill
• some sea salt from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with cinnamon and cardamom

Wash the lamb loin, pat dry, and cut into large cubes. Wash the pears, remove the cores, and cut the flesh into large cubes. Peel the onions and then cut into thin wedges. Wash the rosemary, spin dry, and finely chop the needles. Wash the thyme, spin dry, and roughly chop the leaves. Mix the wine with the vegetable stock and dissolve the honey in it. Cook the pasta in plenty of salted water according to the package instructions until al dente. Brown the lamb in a pan with 1 tablespoon of olive oil, reduce the heat, let it simmer, then season with salt and green pepper. Remove from the pan and keep warm. Add an additional 1 tablespoon of olive oil to the same pan and sauté the onions with half of the rosemary and thyme. Deglaze the onions with the mixture of wine, stock, and honey, bring to a boil, and then reduce slightly. Stir the pears and lamb into the onion sauce, season with salt, green pepper, cardamom, and cinnamon, and let it simmer for a moment. Drain the pasta, reserving 50 ml of the pasta water and stirring it into the onion sauce. Arrange the pasta on plates, pour the onion sauce over it, and sprinkle with the remaining rosemary and thyme.