Make the most of your meat, using the flavourful juices from cooking lamb on your pasta.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Serves 6 people
Method
- Dab the meat dry and season with salt and pepper.
- Heat the oil in a casserole dish and put in the meat and the garlic.
- Turn the pieces in the hot oil until they take a little colour.
- Squeeze in the lemon juice. Add the water, herbs and seasonings. Lid tightly and cook in the oven at 170 °C / Gas Mark 3, or on a gentle heat on the top of the stove for 35-40 mins.
- 10 minutes before the end of the time, bring a large pan of water (3 litres) to the boil with 1-2 tsp of salt.
- Add the pasta and cook until al dente (with a little bite)
- Meanwhile, transfer the cooked lamb pieces to a dish and keep them warm. Stir up the juices in the pan, scraping in the sticky bits.
- Drain the pasta quickly so not to lose all the cooking water, transfer to a deep warm bowl and toss with the oily lamb juices.
- Serve the pasta first and the meat as a separate course with a simple vegetable/ salad / potato side dish.
Ingredients
1kg lamb steaks (loin/ chump chops)
6 tbsp olive oil
4-5 garlic cloves skinned and sliced
Salt & pepper
Juice 2 lemons
1-2 bay leaves
3-4 sprigs of rosemary
3-4 sprigs oregano
1 glass warm water
500g spaghetti
Salt
If you are roasting a joint of lamb in the oven, use the oil, lemon juice, herbs and seasoning to baste the meat.
