Try this delicious Italian dish from one of our favourite food writers, What Katie Ate (she uses freshly made pasta) – completely delicious and summery yummery:
- 1.2 kg free range lamb leg (bone in)
- 12 cloves garlic, peeled
- 1 large celery stalk, cut into 3cm pieces
- 2 shallots peeled and cut in half lengthways
- half bottle dry white wine
- 2 cups frozen baby peas
- pinch sugar
large handful fresh flat-leaf parsley, mint & dill
- zest & juice half a lemon
- slug good quality olive oil
- splash light olive oil for cooking
- salt and pepper
- extra lemons to serve
- grated parmesan cheese to serve
- any dried pasta of your choice
Preheat oven to 140 degrees C or 284 degrees F
Cut 6 garlic cloves in half lengthways & keep remaining 6 cloves whole. Place lamb onto a clean surface and Pierce skin deeply with a small, sharp knife about 12 times all over. Insert half a clove of garlic into the slits. Season meat with S&P, drizzle with a good glug of light olive oil.
Add the remaining cloves into a roasting pan along with the celery and eschallots. Place a roasting rack on top onto which sit the lamb, pour the white wine over the meat and into the bottom of the pan. Cover with foil and roast in the pre-heated oven for 6 hours. After 3 hours check the liquid in the bottom if the pan and add a cup of water if it looks a little dry. Remove foil After 6 hours remove the lamb and allow to sit for 15 mins then shed meat using 2 forks. The meat will come away from the bone easily, literally falling off.
Add a handful of ice cubes into a bowl over high heat with a pinch of sugar, add the peas and simmer on high for 2 mins, drain and plunge into iced water, allow to sit for 5 mins then drain again.
Add the juices/veg in the pan to a food processor bowl along with the herbs and half the cooked peas. Whizz whilst drizzling a little olive oil into the mixture until you produce a smooth, creamy sauce. Add into a large saucepan along with lemon zest and juice. Add the shredded lamb and heat through.
Cook the pasta to the desired bite in salted water with a glug of olive oil. Add a tablespoon or two of the pasta water to the sauce and stir to combine, add the remaining baby peas, heat for one minute then add the pasta to the sauce and combine together using tongs.
Serve hot with grated parmesan cheese and extra lemon quarters if you want.