PHOODIE’S SLOW ROASTED LAMB SHOULDER WITH PASTA 7

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This is possibly one of my all time favourite things to eat in Winter.

No, sorry, I mean, it absolutely IS one of my all time favourite things to eat in Winter.

Definitely quick and easy to “make” but you absolutely need to have the time to cook it, otherwise there is no point! And you need a looooooooooong time to cook it. The longer the better. I’d say a minimum of 3 hours and a maximum of…… whatever. The more time in the oven, the better it is.

I used the passata from this recipe but you can use any type of tomato passata you like.

ENJOY!

INGREDIENTS

1 x lamb shoulder

Tomato passata – the amount will depend on the roasting pan / casserole dish that you cook the lamb in. You want to have the passata about 4cm deep in your dish.

Olive oil, dried oregano, salt and pepper

Pasta – penne, spirals etc – again, the amount depends on you. Have a look at the packet and use the amount that will feed the number of people you need to feed. I always do extra because, like the lamb, this is delicious reheated the next day.

METHOD

1) Preheat your oven to 170 deg cel. Pour passata into your baking dish.

2) Place lamb, fat side up, in the dish and rub with oil, oregano, salt and pepper (about 3 tablespoons of oil, 1 tablespoon oregano, 1 tablespoon of salt and 1/2 tablespoon of pepper.)

3) Place the dish in the oven and cook for 10 minutes uncovered, then take out and cover completely (either with a lid, if your dish has one, or with aluminium foil. Some people cover first with baking paper THEN with aluminium foil to avoid direct contact from the foil to the food.)

4) Cook for up to 4 or 5 hours (or more if you like), checking every half hour or so. Add water, about 2 cups at a time, if the passata starts to caramelise around the edges, and even if it doesn’t you should probably add water at about the 1 1/2 hour mark and the 3 hour mark. Add the pasta to the passata/water about 45 minutes before you are going to take the lamb out of the oven, making sure that the pasta is completely covered by the lamb juices / passata / water.

YUM!