Lamb with feta pasta sotto

Ingredients for 2 servings:

• 2 lamb loins, lamb fillets or lamb chops
• 750 ml Lamb stock
• 500 ml tomato juice
• 100 g feta cheese, chopped
• 200 g noodles (kritharaki)
• ½ cucumber(s)
• 2 cloves garlic
• 1 small shallot(s)
• 150 g natural yogurt, preferably Greek
• 3 tbsp olive oil
• salt and pepper
• Peppercorns, whole
• cornstarch
• 2 tbsp tomato paste
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

with pepper sauce and tzatziki

Make a marinade from olive oil, salt, pepper, and chopped garlic. Marinate the lamb in it for 1/2 to 1 hour. Pour 500 ml of lamb stock into a saucepan with the tomato juice, salt, and pepper, blend thoroughly, and heat. Preheat oven to 80 degrees Celsius. Remove lamb from the marinade and sear on both sides. Place in the oven and monitor the internal temperature, ideally with a meat thermometer. It should be medium-rare at 50-55 degrees Celsius. Cooking time: approximately 25 minutes. Finely chop the shallot and sauté in a little butter. Add the rice noodles, fry briefly, and gradually add the lamb and tomato broth, stirring frequently. Peel the cucumber and grate it very finely. Mix with the yogurt and season with salt, pepper, and garlic. Heat the remaining lamb stock, stir in the tomato paste, and add salt and pepper to taste. Dissolve cornstarch in cold water and add to the sauce until the desired consistency is reached. Finally, add the green pepper. When the pasta is soft and creamy, stir in the finely chopped feta cheese. Serve all ingredients together on a plate.