This recipe for Sicilian Lamb is cooked in a fresh tomato & red pepper sauce. It’s packed with flavor and and the perfect pick-me-up on a cold day. I love lamb. To be honest, I’m not a big lover of meat, but I love any meat that braised making it tender and moist.
I love the kind of meat that melts in your mouth. If that sounds good to you, than this dish is definitely for you. I make this dish on a regular basis in the cooler months. When the warmer weather comes to an end, it’s one of the first things I make.
There probably isn’t anyone who’s eaten in my house that hasn’t eaten (and loved) this dish. I think the thing I love the most about this dish is that it’s made from simple, fresh ingredients and I love cooking from scratch leaving out any preservatives or chemicals that are added to packaged foods these days.
It’s really simple to make. It starts with cutting the vegetables up into large chunks, adding them to a roasting pan, coating them in olive oil and seasoning. Roast for about a half hour. Add to a food processor and puree until smooth. Brown the lamb, cover with the sauce and simmer for about an hour. I serve it with spinach and buttered noodles, but you can serve it with any side dish you want.
- 1 large onion quartered
- 1 lb tomatoes of your choice cut into large chunks, I used a mix of plum and cherry tomatoes
- 2 red bell peppers seeded and quartered
- 2 garlic cloves peeled
- 4 tablespoons of olive oil
- 2 lbs braising lamb fat trimmed and cut into 3pieces
- a good handful of fresh parsley chopped
- 1 lb pappardelle or Fettuccine
- 1 large bag of fresh baby spinach washed
- 2 tablespoons butter
- salt and pepper to taste
Preheat the oven to 400f/200c
Put the onion, tomatoes, peppers and garlic cloves in a roasting pan, coat in 2 tablespoons of olive oil and season with salt & pepper.
Roast for 30 -35 minutes or until soft.
Add the roasted vegetables to the food processor and puree until smooth.
Heat the remaining oil in a large saucepan and brown the lamb over high heat.
Lower the heat, add the pureed mixture stir to combine.
Raise the heat again and bring to a boil, lower the heat again and simmer for 1 hour (stirring occasionally).
Add the chopped parsley, stir to combine and remove the lamb from the heat and allow to rest while you cook the pasta.
Cook the pasta according to the package instructions. Before draining, add the spinach to the boiling pasta at the last minute and allow to wilt, strain well and return to the pan.
Add the butter, season with salt and pepper and coat well.
Serve and enjoy.