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.
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
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.
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.