While the Barrelroom Cafe at Ballandean Estate is taking a well deserved break until the 23rd February 2013, we get to share a delicious recipe from head chef, Matt Wells.
This recipe takes a little forward planning. It is best to
start a day in advance to get the lamb cooked and to allow the stock to cool.
It may seem like a lot of work, but this pasta is a real treat! The sugar in
the sauce helps overcome the fattiness of the lamb. Any type of pasta works
with this recipe.
Lamb Fettuccine with confit cherry tomatoes
Ingredients:
1 lamb boned shoulder or leg
1 litre lamb/beef stock
Thyme
1 carrot, peeled and sliced
1 onion, peeled and quartered
¼ celery, rough chopping
500g fettuccine, cooked
100g butter, plus extra
1 punnet of cherry tomatoes
½ bunch basil
½ Italian parsley, finely chopped
1 tablespoon sugar
Seasoning
Method:
Cut lamb into large chucks and put in a roasting tray, add
thyme, onions, carrot and celery. Cover with stock. Cover with foil and place in a 180°C oven for 2-3 hours or
until lamb is nice and tender.
When tender take out of oven and cool slightly. When cool enough to touch; break up the lamb pieces to
separate all the fat from the meat. Throw the fat and vegetables out and set
the meat aside. Let the stock cool, as this will be the base of the sauce. When
cool, the fat will solidify and it can be removed easily.
In a large fry pan, add the stock, lamb, a knob of butter
and cherry tomatoes, place on the heat. When boiling, add your cooked pasta, a
little bit more butter, seasoning, a pinch of sugar, chopped parsley, whole
basil leaves. Toss till all mixed together.
Serve and eat immediately. Grate some parmesan over the top
to finish. YUM!
Posts
