Our pal Chef Mike Pigot from Pat & Betty has put together a beautiful harissa and tomato lamb ragù recipe. Finished with a shallot butter, fresh mint and gorgonzola dulce.
Serving For Two People
— 300g Pappardelle
— 300g Pomodoro
— 150g Braised Lamb & Shallot Butter
— 20g Demi Glacé
— Gorgonzola Dulce
— Fresh Mint
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes.
2) Add lamb and shallot butter to a pan and cook over medium heat until butter is melted.
3) Stir in a small container of Demi Glacé into your lamb & shallot butter (do not allow to burn), then add pomodoro sauce. Simmer on medium heat.
4) Transfer cooked pasta to the pan and stir or toss until evenly coated. Season with salt to taste.
5) Plate your pasta on two plates. Finish with Gorgonzola Dulce and fresh mint.
Contains Dairy, Wine, Lamb
