Pappardelle al Ragù

Pappardelle al Ragù

Hello Everyone! So today’s recipe is sort of a carry on from Monday’s special. If you’re like me, living by yourself, having a whole roast leg of lamb to yourself, you’re bound to have leftovers. What do you do? Lamb Ragù! Well, I’m pretty sure you can come up with other dishes to use your leftovers, if you have any that is, or you could always go out and buy lamb shanks or any other cuts that work for this dish.

I decided to go for a lamb ragù because not too long ago, exactly two weeks ago actually now that I think of it, a friend of mine planned for a little celebration for completing our degrees! We had dinner at the Westfield in Pitt Street, at a place called Janus Italian, and apparently she tried to book Jamie’s Italian but they are all booked out for groups until April! But nonetheless, Janus Italian was a nice dining place too – not to mention spacious as we had the whole back area to ourselves, well illuminated, and we could basically hear each other talk without having to shout across the table – all of which we probably wouldn’t have had/been able to do at Jamie’s. Seriously, though the food at Jamie’s is superb, it’s cramped, dark, and loud. Anyway, where I am getting at with this is that I had the Pappardelle al Ragù with slow cooked lamb. It was the best thing I’ve ever had! I even had the entrée sized dish and I was full about three quarters of the way into my dish. It was so good that when I knew I’d be making a roast leg of lamb, I would be able to make this too! Original recipe for slow-cooked lamb ragù can be found on Taste.

Pappardelle al Ragù Ingredients

PREP TIME 210 MINS | COOKING TIME 3 HOURS | SERVES 4-6

INGREDIENTS

  • 1kg roast leg of lamb meat
  • 500g pappardelle pasta
  • 1 can (400g) diced tomatoes
  • 3 celery sticks, sliced
  • 2 garlic cloves, crushed and then minced
  • 2 red bird’s eye chillies, sliced
  • 1 large carrot, peeled and cut into small chunks
  • 1 large spanish onion, finely chopped
  • 1/2 cup red wine
  • 1/4 cup fresh herbs such as rosemary and thyme, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 chicken stock cube
  • Shaved parmesan cheese, to serve
  • Salt and pepper to taste

METHOD

  1. Preheat  oven to 220C.
  2. Heat olive oil in a large, frying pan over medium-high heat. Add in the garlic, chillies, and fresh herbs. Sauté until fragrant and then add the onions in. Cook until the onions are soft before adding the carrots and celery in. Season with salt and pepper, and cook for a further 10 to 12 minutes, stirring continuously.
  3. While the vegetables are cooking, add the lamb meat as well as the bones to a casserole dish (in my case I just used my rectangle pyrex dish).
  4. Add the red wine and leave to cook for about a minute or two before adding the the diced tomatoes, stock cubes, tomato paste, and about 2 cups of cold water. Stir to combine and then bring to a boil.
  5. Once boiled, remove from the heat are carefully scoop out the vegetables transfer them to the pyrex dish with the lamb meat. Then pour the liquid into the dish. Cover using aluminium foil, or with the lid if using a casserole dish with a lid, and place in oven to cook for about 3 hours or until tender.
  6. Once the lamb is done, get started on your pappardelle pasta. Bring a medium-sized saucepan of salted water to a boil. Cook the pasta according to the packet instructions, until al dente. Drain and transfer to a serving plate. Top with the lamb ragù and shaved parmesan. Serve!

Pappardelle al Ragù

Pappardelle al Ragù

BON APPÉTIT

– Ally xx

myTaste.com

Roast Leg of Lamb

Roast Leg of Lamb

Hello Everyone and Happy Australia Day! Or as they say it here in the land down under, Happy ‘Straya Day! It is the official national day of Australia that is celebrated on the 26th of January. It marks the anniversary of the 1788 arrival of the First Fleet of British Ships at Port Jackson, NSW, and raising of the Flag of Great Britain at that site by Governor Arthur Phillip. If there’s anything that I’ve learnt about Australia from living here for the past 4 years is that they really love their lamb. So for this special Monday post, I am bringing to you a classic leg of lamb roast. All you really need are garlic, olive oil, rosemary, and a little salt and pepper – you need not do anything fancy with this leg! These make for a flavourful and tasty leg of lamb.

Roast Leg of Lamb

So this is probably the fourth leg of lamb roast that I’ve made over the years of being in Australia. I was never in the country for Australia Day, except this year of course, so I remember that my previous flatmate and I would always serve one up during our annual Easter dinner. A simple roast with simple and humble ingredients to flavour it up; all you really need is some patience with it as it does require some time in the oven. But you can always do something else with your time rather than sit and watch it cook. Just remember to check on it every hour incase it starts to tan a bit too much.

Roast Leg of Lamb Ingredients

PREP TIME 10 MINS | COOKING TIME 2 HOURS 30 MINS | SERVES 8-10

INGREDIENTS

  • 2.5kg leg of lamb, washed and pat dried
  • 5 garlic cloves, crushed
  • 1 large sprig of rosemary
  • Garlic infused olive oil
  • Salt and pepper

METHOD

  1. Preheat oven to 200C. Line a deep baking tray with foil and place a wire rack above it.
  2. Place the leg on the rack and rub with salt, pepper, and olive oil. Make small incisions throughout the leg and insert garlic pieces and rosemary in each. Chop up any remaining garlic pieces and sprinkle over the top of the leg.
  3. Place in the oven and let it roast for about 2 to 2 and a half hours. Once done, transfer the leg to a deep dish (I used my rectangular pyrex) cover the leg with foil and let it rest for about 10 to 15 minutes. While the lamb is resting, pour the pan juices into a small saucepan and let it simmer away. This is totally optional by the way! Once simmering, add about half a cup of white wine and bring back to a simmer. Then add in about a teaspoon of flour and mixture until the juices start to thicken. Serve with the leg of lamb!

Roast Leg of Lamb

Roast Leg of Lamb

The rest is up to you! You can have it with some steamed rice or mashed potatoes. Whatever tickles your fancy. If you have any leftovers, get creative and whip up another stellar dish – like perhaps my lamb ragù which will be up on the blog on Thursday!

Once again, happy Australia Day to all my fellow Aussie friends!

Roast Leg of Lamb

BON APPÉTIT

– Ally xx

myTaste.com