Ben's Linguine n' Lamb

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Sometimes I give my husband a hard time for having eclectic taste and cooking style, but sometimes this off-kilter attitude leads to an amazing dish only he could design. So I was only slightly hesitant when offered his latest creation: linguine with ground lamb and marinara. It did smell delicious. And he did use one of my favorite pastas, hot chilli linguine.

    “Okay, just a bite.”  Mmmm… Hearty… Zesty… Succulently Saucy…
    “Do you mind if I finish this off?”

Check out the secret ingredient: Duck egg (Also happens to be his favorite ingredient atop pizzas and hamburgers. It’s an Aussie thing.)

Ben’s Linguine n’ Lamb

You will need:

  • 1 tbsp. olive oil
  • 25.5 oz. marinara (He used Lucini Italia Tuscan Marinara with Roasted Garlic)
  • 2 lbs. ground lamb
  • 70 grams smokey barbecue rub (He used Rub with Love brand)
  • 2 duck eggs
  • 6 1/2 oz hot chilli linguine

Put it together:

  • Brown the lamb in olive oil on medium heat
  • Add the rub, mix
  • When meat and rub mixture is hot, add eggs and stir quickly, let rest and repeat stirring and resting 3x.
  • Add sauce, mix
  • Cook linguine to desired softness
  • Drain well, return to pot
  • Vigorously stir in sauce while heat is on low, cook for a few minutes to integrate flavors
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