Lamb and fennel ragu with spelt pasta
Craving a lamb ragu, try this alternative with spelt pasta by taste.com.au that is packed with vegetables and will still fill you up.
2 tbsp extra virgin olive oil
1kg lean lamb leg steaks
2 celery sticks, finely chopped
1 leek, trimmed, finely chopped
1 baby fennel bulb, finely chopped
2 carrots, peeled, finely chopped
2-3 garlic cloves, finely chopped
800g fresh ripe tomatoes, coarsely chopped
625ml (2 1/2 cups) beef broth or good-quality beef stock
1/3 cup chopped fresh continental parsley or oregano leaves
250g spelt or wholemeal lasagne sheets
Finely grated parmesan or chilli pecorino, to serve
Extra parsley leaves, to serve
- Heat half the oil in a large heavy-based saucepan over medium- high heat. Season lamb steaks well. Cook for 1-2 minutes each side or until browned. Transfer to a plate and set aside.
- Add remaining oil to pan. Add the celery, leek, fennel and carrot. Cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 7-10 minutes or until vegetables start to soften and caramelise.
- Add the tomato and cook, stirring, for 3-4 minutes or until softened. Pour in the broth or stock and bring to the boil. Return lamb to the pan. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for a further 40 minutes or until lamb is tender.
- Use tongs to transfer the lamb to a chopping board. Use 2 forks to shred the meat. Return lamb to the pan and simmer for a further 20 minutes or until the sauce has thickened. Add the parsley or oregano and season.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Cut into strips. Return to pan.
- Add the lamb ragu to the pasta and toss to combine. Divide among serving bowls. Season. Sprinkle with parmesan or pecorino and the extra parsley leaves to serve.
Parmesan crumbed lamb cutlets with salsa verde
These mouth watering lamb cutlets, are great for a weeknight dinner or entertaining your friends on the weekend. They are also a perfect canape addition for any party.
- 12 Frenched lamb cutlets
- ½ cup plain flour
- 1 ½ cups breadcrumbs
- ½ cup finely grated parmesan cheese
- 2 eggs, beaten
- Olive oil for shallow frying
- To serve, grilled zucchini and lemon wedges
- 1 cup flat-leaf parsley leaves (firmly packed), chopped
- ⅔ cup mint leaves, chopped
- 1 tbsp capers, chopped
- 1 tbsp chopped gherkins
- Zest and juice of 1 lemon
- 1 tbsp olive oil
- Dust the cutlets with the with the flour, shaking to remove any excess. Mix the breadcrumbs and cheese together and season with salt and pepper.
- Place the cutlets into the beaten egg and then coat with the parmesan breadcrumbs. Press the crumbs down well and place on a tray in a single layer. Refrigerate for 30 minutes.
- Heat a large frying pan over a moderately high heat and enough oil to shallow fry in. Cook half of the cutlets for 4 minutes on each side or until cooked through and golden. Place on absorbent paper and keep warm while you cook the remainder.
- Serve the cutlets with the salsa verde, grilled zucchini and some lemon wedges.
- To make the salsa verde: Mix the parsley, mint, capers, gherkins and lemon zest together with the olive oil. Season to taste with lemon juice, salt and pepper.
Recipe and Image via Australian Lamb
Pan-Seared Lamb Chops with Mustard-Thyme Sauce
Make the best and the easiest sauce for lamb chops by Juliasalbum! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
2 tablespoons olive oil
2 tablespoons lemon juice
0.4 oz thyme fresh
1/4 teaspoon black pepper cracked
1/4 teaspoon sea salt
3 cloves garlic minced
1 tablespoon olive oil
4 lamb chops
1 cup white wine or red wine
1/3 cup Dijon mustard
1 clove garlic minced
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.Remove the lamb chops from the skillet.
- Add wine to the same skillet and bring to boil. Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.Season the sauce with salt and cracked black pepper, if needed.
Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
Image & Recipe by Juliasalbum