Lamb and Pasta Bake

Ingredients
1 packet penne (or similar pasta)
olive oil
2 onions, finely chopped
2 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, crushed
3 rindless bacon rashers, diced (optional)
750 gm minced lean lamb
1 cup dry white wine
2 cups beef (or chicken) stock
800 gm tomato puree
sea salt & freshly ground pepper
2 bay leaves
14 pitted, black olives
2 tbsp butter
2 tbsp plain flour
1 litre hot milk
grated tasty cheese
a splash of cream
2 egg yolks
 
 Method

1. Cook the pasta in boiling water until a little under al dente. Then drain well, toss with a little oil and set aside.

2. Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery, garlic and bacon until tender, stirring now and again.

3. Then add the lamb and cook until it changes colour, continually mashing and stirring as you do so.

4. Add the stock, tomato puree, seasonings and bay leaves. Stir well and bring to the boil. Then turn the heat down and simmer until thick and fragrant.

5. To make the cheese sauce, melt the butter in another pot and add the flour. Stir well and gently cook for about 3 mins.

6. Then pour in the hot milk, all at once, and whisk well.

7. Add 2 good handfuls grated tasty cheese with the cream and seasonings. Whisk until the cheese has melted.

8.Then whisk in the egg yolks until well combined.

9. Preheat oven to 180°C fan forced (200°C normal).

10.Toss the pasta with the olives and meat sauce. Then spoon the mixture into a large gratin dish. Top with cheese sauce and extra grated cheese. Cook in the oven for about 30 mins until golden brown and bubbling.

11. Serve with a simple salad on the side.

Lamb Navarin

Ingredients

1kg boned lamb shoulder
1kg lamb rib rack
200g onion, peeled and cut in mirepoix
200g carrots, peeled and cut in mirepoix
1 bouquet garni (rosemary, thyme, bay leaf)
4 garlic cloves, peeled and crushed
4 fresh tomatoes, chopped
Chicken stock or water
1 tbsp flat leaf parsley, chopped
100ml vegetable oil
150g butter
1 tbsp flour
1 turnip, peeled and roughly chopped
1kg kipfler potatoes
250g pickling onions
Salt and pepper
250ml dry white wine
1 tsp sugar
Blanched baby carrots, turnips and green peas

Method

1. Cut the meat in pieces about 5cm cubes.

2. In a cast iron cocotte (or heavy based casserole dish with lid), heat a little oil with a knob of butter and when hot, add the lamb pieces and brown on all sides.

3. Add the onion and carrot and a little more butter, and cook for another five further minutes, stirring well.

4. Remove excess fat.

5. Add flour to the meat and vegetables and cook for a minute or two.

6.Deglaze with the white wine and reduce to evaporate the alcohol.

7.Add the tomatoes.

8.Add chicken stock or water to the level of the meat; add the bouquet garni, turnip and garlic. Season with salt and pepper

9.Cover the cocotte and let simmer for about 45 - 50 minutes.

10.Meanwhile, peel the pickling onions and brown in butter with salt and sugar, add a little chicken stock and let caramelize over low heat until cooked.

11.While the meat is cooking, peel the kipfler potatoes and blanch in water for 5 minutes, strain and keep aside.

12.Decant the meat from the cocotte, pass the sauce through a fine sieve, add the meat again to the cocotte with the strained sauce and the blanched potatoes, cover with the lid and cook for another 15 minutes.

13.Add baby vegetables, pickling onions and cover. Cook over low heat for another 15 minutes.

Lamb Kofta

Ingrediants :
500g organic lamb mince
1 medium brown onion, grated
Pinch allspice
Pinch ground black pepper
Pinch red pepper flakes (Biber Dövme) or chilli
2 cloves garlic, finely crushed
1 tsp salt (or to taste)
Pinch of sweet paprika
Pinch ground cumin
1 egg



Method :
1. Mix ingredients together until well combined, kneading with your hands until the mixture is smooth. With wet hands, roll between your palms into walnut sized balls, then press to flatten slightly.
2. Cook on a hot greased barbeque or chargrill pan (not flatplate) for about 1 minute each side. Serve with salad.