We have some awesome salt bush lamb in stock at the moment...come in and grab some portion cut shoulder this weekend ...it will suit this dish perfectly
--Ian
While not strictly Italian, this luscious recipe highlights the flavours of the Mediterranean so well we couldn’t leave it out. The rich sauce and chunks of tender meat coat the pappardelle beautifully.
Lamb cut: Lamb Forequarter Chops. Prep time: 10 minutes. Cook time: 2 hours.
Ingredients / serves 4
800 g lamb forequarter chops
400 g fresh Pappardelle
400 g can diced tomatoes
4 tbsp basil, chopped
100 g Kalamata olives, sliced
2 garlic cloves, chopped
50 g small mushrooms, sliced
1 bay leaf
1 onion, diced
1 carrot, diced
1 tsp smokey paprika
1 tbsp brown sugar
700 ml beef stock
100 g Parmesan cheese (optional)
salt and pepper
Method
- Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.
- Using the same dish, add the onion, carrot and garlic and cook for 2 minutes, stirring. Add the browned lamb, olives, paprika, sugar, mushrooms, tomato and stock. Check seasoning, reduce heat to low and simmer for 2 hours.
- Cook the Pappardelle as per packet instructions. Serve with the stew and fresh basil.
Tip
Lamb forequarter chops could be replaced with a lamb leg.
