Slow Cook Lamb With Pasta Fresh Tomato Basil Olives And Feta Food

TASTY BAKED LAMB WITH FETA CHEESE AND TOMATOES

Steps:

• Cube the neck fillet and place on the base of a 9inch square oven dish.
• Change the dish size to suit you but we normally have enough lamb to cover the base of the dish - this makes a large meal for us two!
• Salt and pepper the lamb.
• Then cube feta cheese and sprinkle over the top.
• Thinly slice the tomatoes and layer over the top so that the dish is covered.
• Sprinkle on dried herbs.
• Sprinkle over the olive oil.
• Bake in the oven for 60 to 90 mins (we normally go for 90) at Gas mark 5 or 190°C.
• Half way through the baking time take the dish out and use a baster to draw out the juices at the bottom of the dish and squirt on the top.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

FRESH TOMATO BASIL PASTA WITH FETA

Steps:

• Mix tomatoes, basil, oil, garlic, salt and pepper.
• Cook pasta until al dente then drain.
• Toss pasta with tomato mixture and feta cheese.
• Serve immediately.

SLOW-COOK LAMB WITH PASTA, FRESH TOMATO, BASIL, OLIVES AND FETA

Steps:

• Heat a heavy based pot and add the oil.
• When the pot is hot, add the lamb and cook until browned on the outside. Remove the lamb and set aside. turn down the heat slightly.
• Add more oil if necessary, add the onion and cook until soft. Add the garlic and cook another minute.
• Return the lamb to the pot, add the wine, stock/consomme and cracked pepper and cook until boiling.
• Turn down the heat, and slowly simmer - covered - for about an hour.
• After 45 mins, cook the pasta to instructions.
• Once the lamb is tender and the wine and stock/consomme has significantly reduced, add the tomatoes, olives - stir through. - and cook another 5 minutes.
• Toss the feta and basil through the lamb in the pot.
• Drain pasta and put into serving bowls. Top with lamb mixture and serve.