Sicilian Lamb

Simple ingredients turned into an amazing supper that's good enough for guests.

📝 Ingredients

• 1 large onion (quartered)
• 1 pound tomatoes of your choice (cut into large chunks, I used a mix of plum and cherry tomatoes)
• 2 red bell peppers (seeded and quartered)
• 2 garlic cloves (peeled)
• 4 tablespoons of olive oil
• 2 pounds braising lamb (fat trimmed and cut into 3pieces)
• a good handful of fresh parsley (chopped)
• 1 pound pappardelle or Fettuccine
• 1 large bag of fresh baby spinach (washed)
• 2 tablespoons butter
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat the oven to 400f/200c
2. 2Put the onion, tomatoes, peppers and garlic cloves in a roasting pan, coat in 2 tablespoons of olive oil and season with salt & pepper.
3. 3Roast for 30 -35 minutes or until soft.
4. 4Add the roasted vegetables to the food processor and puree until smooth.
5. 5Heat the remaining oil in a large saucepan and brown the lamb over high heat.
6. 6Lower the heat, add the pureed mixture stir to combine.
7. 7Raise the heat again and bring to a boil, lower the heat again and simmer for 1 hour (stirring occasionally).
8. 8Add the chopped parsley, stir to combine and remove the lamb from the heat and allow to rest while you cook the pasta.
9. 9Cook the pasta according to the package instructions. Before draining, add the spinach to the boiling pasta at the last minute and allow to wilt, strain well and return to the pan.
10. 10Add the butter, season with salt and pepper and coat well.
11. 11Serve and enjoy.