SHETLAND LAMB TAGLIATELLE
Serves 4 Preparation and cooking time 1 hour 15 minutes Freezing not recommended
Ingredients
250g (8oz) Marshalls Tagliatelle
3 tbsps Olive Oil
1 Onion, chopped
2 Carrots, finely diced
2 Celery Sticks, finely diced
1 Stalk Fresh Rosemary, use extra sprigs for garnish
2 tsp Juniper Berries (optional)
500g (16oz) Lamb Leg
400g (14oz) Tin Plum Tomatoes
1 tbsp Tomato Puree
400ml (14 fl oz) Water
2 tbsps Blackwoods Gin or any good quality Gin (optional)
500g (2oz) Parmesan Cheese to serve
Method
1. Heat oil in a large pan, add onion and cook till soft.
2. Add carrots, celery, rosemary and optional juniper berries, and cook till vegetables are lightly browned.
3. Cut excess fat off lamb and cut into 5mm (1/4 inch) pieces. It is important the pieces are small so that the meat breaks down into a lovely thick sauce. Turn the heat up and add the lamb, stir to cook, then add the tin of tomatoes, tomato puree and water. Simmer with pan lid half off for 1 hour till vegetables and meat have broken down into a nice thick sauce. Add the gin and stir.
4. Cook the pasta according to the pack instructions.
5. Toss the pasta with the meat sauce and serve with grated parmesan cheese and a sprig of fresh rosemary.
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