As pastas go, this one is fairly time-consuming because you have to roast the lamb first. You can save yourself the trouble if you have roast lamb leftovers. If you don’t, it’s well worth the extra effort of roasting the lamb from scratch.
*Reposted from the tashas Café Classics cookbook available at all tashas locations.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 240 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFRoughly chop the carrots and celery sticks. Cut the garlic bulbs in half. Quarter 2 medium onions and 3 large potatoes.
Place the lamb in a roasting tray with the bay leaves, 5g black pepper, 6 sprigs of fresh rosemary, 5ml fine sea salt, 100g butter, 100ml olive oil, and 350ml non-alcoholic red wine. Cover with foil and roast for 3 hours. When it is cooked, take it out of the oven, but do not remove the foil. Allow the meat to rest for 30 minutes. It should be very soft and pull apart easily.
Remove all the vegetables except for the onions, garlic and rosemary and save the juices.
Pull the meat off the bone and tear it into small pieces. Return the lamb pieces to the pan and mix it into the onions, garlic and meat juices in the roasting pan.
To make the roasted tomatoes, place the tomatoes on a baking tray, drizzle with 40ml olive oil and sprinkle with salt and pepper. Scatter over 1 sprig of rosemary then roast in the oven at 180°C until wrinkled.
To make the sauce, slice 1 red onion, quarter the button mushrooms and cube the aubergine. Heat 2 tsp olive oil and 80g butter in a pan. Once hot, sauté the onion. When the onion has softened, add the mushrooms, aubergine, ginger, cumin, oregano, salt and pepper.
Add the roasted cherry tomatoes to this mixture, squashing the tomatoes to release the juice. Pour the lemon juice over, add the pulled lamb mixture as well as the juices from the roasting pan. Stir in the Napolitana sauce and allow to heat through.
Cook the pasta according to package instructions.
Serve the pasta with a generous spoonful of the lamb sauce and garnish with freshly chopped basil.
