A recipe from Andy Needham, chef and owner of L’Amorosa.
Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu
For the ragu:
250g salt marsh lamb shoulder(de-boned and diced)
1 small red onion
½ stalk of celery, chopped
1 sprig of rosemary, finely chopped
250g tinned peeled plum tomatoes
1 litre chicken stock
Salt, pepper, olive oil
For lamb pappardelle:
8 tbsp lamb ragu
400g pappardelle pasta
50g Flat leaf parsley
A good extra virgin olive oil
A good handful of grated parmesan
Preheat the oven to 160C.
Heat a large pan and sear the lamb until well-coloured all over. Remove from the pan and quickly fry off the onion, celery and rosemary, before adding the seared lamb back to the pan together with the tomatoes and chicken stock. Add some salt and pepper.
Cover the pan with a double layer of aluminium foil and cook in the oven for 3½ to 4 hours at 160C.
When the ragu is cooked and the meat is falling apart, gently break down the lamb with a whisk until all the ingredients are well combined. If you’re not going to eat it straight away, quickly cool the ragu by plunging its pan into a large bowl of iced water, and then store it in the fridge.
To make the lamb pappardelle, heavily salt a large pan of boiling water. Drop the pasta into the water and cook for the time stated on the packet. Meanwhile, if you need to, put the ragu and a little of the pasta water in a pan and gently heat it through while the pasta is cooking.
When the pasta is ready drain and add it to the ragu. Toss or stir together for a minute. If the sauce looks dry add a little pasta water. Add the parmesan and parsley and season to taste. Toss or stir a little more with a drizzle of olive oil. Plate and generously sprinkle with more parmesan.
Please visit Andy for some fantastic food at his amazing reataurant L’Amorosa.
020 8563 0300.
278 King Street