Lamb

Lamb and rosemary ragu with pecorino crumb

Name: Lamb and rosemary ragu with pecorino crumb
Prep time: 25 min
Cook time: 250 min
Total time: 275 min
Yield: 8
Ingredients: 1 tbs extra virgin olive oil; 1kg boneless lamb shoulder, chopped; 4 rosemary sprigs; 1/2 tsp fennel seeds; 2 garlic cloves, finely chopped; 4 anchovy fillets in oil, drained; 2 long red chillies, finely chopped; 900ml tomato passata; 50g unsalted butter; 1/4 cup (35g) plain flour; 600ml milk; 250g macaroni, cooked according to packet instructions, drained, refreshed; 100g finely grated pecorino; 2/3 cup (30g) panko breadcrumbs

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4h 10m

https://healthimprovements.info/recipes/lamb-rosemary-ragu-pecorino-crumb/c9dx4x1c — Lamb and rosemary ragu with pecorino crumb

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by Phoebe Wood

Jul 26, 2019

A Sunday roast wrapped together with mac 'n' cheese. What could be better?

1 tbs extra virgin olive oil
1kg boneless lamb shoulder, chopped
4 rosemary sprigs
1/2 tsp fennel seeds
2 garlic cloves, finely chopped
4 anchovy fillets in oil, drained
2 long red chillies, finely chopped
900ml tomato passata
50g unsalted butter
1/4 cup (35g) plain flour
600ml milk
250g macaroni, cooked according to packet instructions, drained, refreshed
100g finely grated pecorino
2/3 cup (30g) panko breadcrumbs

Method

1.

To make ragu, heat oil in a flameproof casserole over high heat. Season lamb and add to casserole. Cook, turning, for 6-8 minutes or until browned. Add 3 rosemary sprigs, fennel seeds, garlic, anchovies and chilli. Add the passata. Season. Cover and simmer for 2 hours or until lamb is tender.
2.

Once lamb is cooked, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute, then gradually add milk and bring to a simmer. Cook for 5 minutes or until thickened. Stir in macaroni and half the pecorino. Season.
3.

Preheat oven to 200°C. Spoon ragu into an 8-cup (2L) baking dish and top with macaroni and cheese. Scatter with panko, leaves from remaining rosemary sprig and remaining 50g pecorino. Bake for 20 minutes or until golden and bubbling.