After a lengthy absence I'm back, with a simple, hearty dish.
While on the way home from a visit with my friend Catherine I texted my husband and asked him to pull something out of the freezer for dinner. I suggested lamb. I was so hoping he would grab something perfect for slow cooking. He did, and this is what I whipped up on a dreary Sunday afternoon.
While on the way home from a visit with my friend Catherine I texted my husband and asked him to pull something out of the freezer for dinner. I suggested lamb. I was so hoping he would grab something perfect for slow cooking. He did, and this is what I whipped up on a dreary Sunday afternoon.
You will need:
1 lamb roast (I used a small leg of lamb, but a lamb shoulder roast or even lamb shanks would be fine)
6 roasted tomatoes or sun dried tomatoes, in oil or otherwise
1 tablespoon chopped garlic or 4 whole cloves of garlic, peeled
2 teaspoons dried thyme or 3 stems of fresh thyme
1/2 - 1 cup of white wine, sweet or dry, I don't care
Salt and pepper
A sharp grating cheese such as Locatelli, Pecorino Romano, Asiago or Parmesan
1 pound of dry orrechiette or similar shaped pasta
1 lamb roast (I used a small leg of lamb, but a lamb shoulder roast or even lamb shanks would be fine)
6 roasted tomatoes or sun dried tomatoes, in oil or otherwise
1 tablespoon chopped garlic or 4 whole cloves of garlic, peeled
2 teaspoons dried thyme or 3 stems of fresh thyme
1/2 - 1 cup of white wine, sweet or dry, I don't care
Salt and pepper
A sharp grating cheese such as Locatelli, Pecorino Romano, Asiago or Parmesan
1 pound of dry orrechiette or similar shaped pasta
You should:
Toss the roast in a pan with a heavy lid. Scatter the tomatoes around it, smear it with garlic, thyme, salt and pepper. Douse the lot with the white wine. Clamp on the lid and throw it in a low oven (300 degrees) for 3-4 hours. Turn it around here and there, checking to see if it's starting to fall apart on you.
Toss the roast in a pan with a heavy lid. Scatter the tomatoes around it, smear it with garlic, thyme, salt and pepper. Douse the lot with the white wine. Clamp on the lid and throw it in a low oven (300 degrees) for 3-4 hours. Turn it around here and there, checking to see if it's starting to fall apart on you.
It should look like this. Pull out the roast and allow it to cool enough so that you can shred it easily. Deglaze the lovely stuff in the bottom (the "fond") with water or chicken broth over heat. At this point I take a moment to mash around the tomatoes and pick out the tomato skins (gag). I used a stick blender to puree what was left into a gorgeous, rich, velvety red sauce.
Taste the sauce and adjust the seasoning. Take a moment. This is a rich dish, does it need a little acid? A splash of balsamic vinegar, wine or sharp cheese might do the trick. I opted for fine shred of Locatelli.
Cook your pasta in salted water, adding it to the sauce over the heat when nearly al dente. Add the shredded meat, stirring to heat it thoroughly. Tear up the parsley and scatter it over the top. Gild the lily with a drizzle of olive oil and some sharp, grated cheese.
Cook your pasta in salted water, adding it to the sauce over the heat when nearly al dente. Add the shredded meat, stirring to heat it thoroughly. Tear up the parsley and scatter it over the top. Gild the lily with a drizzle of olive oil and some sharp, grated cheese.
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