Cook Culinary & Craft Studio

Lamb pasta for a hungry crowd

Debbie
Recipe by
150 Minutes
Prep: 30 Minutes | Cook: 120 Minutes | Servings: 12

Lamb pasta hardly screams “authentic Italian”.

A ragout served with penne or gnocchi perhaps, but my recent DELIZIOSO course was not about authentic Italian food.

It was about serving Italian style food to a South African crowd. And this dish certainly feeds a crowd!

There is little effort involved, it is cost effective and it’s a hit with both kids and men (just add fresh chilli on the side).

I tested this on a rugby crowd and served the pasta in bowls with fresh parmesan and a baguette and it was easier and less messy than a braai.

Lamb pasta (12-14)

Ingredients

  • 1 shoulder of lamb, deboned, excess fat removed and cubed small-about 1.5 kg net weight (phone Delft –they know the order).
  • 2 tablespoons oil
  • 3 tablespoons NoMu Coffee rub
  • 1 teaspoon salt
  • 2 tablespoons Maizena
  • 2 aubergines diced
  • 1 punnet baby marrow diced
  • 60 ml balsamic vinegar
  • 3 tins Woolworths chopped Italian tomato with herbs
  • 2 cups red wine
  • 1 tablespoon NoMu lamb fond or 2-3 tablespoons Ina Paarman Lamb stock powder
  • 500 g pasta of your choice, cooked ( I like the large Pipe)

Directions

  1. Heat oil in an oven proof pot
  2. Add the lamb and brown on all sides then add the spices
  3. Add the wine, vinegar and tomatoes
  4. Mix the mazeina with a little water and add to the mixture
  5. When starting to bubble away add the vegetables and transfer to the oven for 2  hours on 180 ˚C or until tender and succulent

serve with Parmesan

COOK’S Notes: A delicious and unusual way of serving this lamb, is very casually layered with cooked lasagne sheets and topped with torn buffalo mozzarella and a dollop of pesto. Serve with parmesan.

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