Looking for a way to use up some lamb left over from a Sunday roast? In this episode of Rosie's Brixton Kitchen food writer Rosie Birkett shows you how to make a lamb and pickled walnut casserole served with pasta.
Ingredients
- 500 g leftover lamb, with excess fat cut off
- 2 tbsp redcurrant jelly
- 3 tbsp pickled walnut juice from a jar
- 6 pickled walnuts
- 300 g orzo
- 3 tbsp grated parmesan
- salt
- pepper
- handful of freshly chopped parsley
Step 1: Prepare The Lamb
Preheat your oven to 150?c/300?f. Cut your lamb into medium chunks and place it into the bottom of a casserole dish. Season with salt and pepper.
Step 2: Make The Sauce
Put a couple of tablespoons of redcurrant jelly into a saucepan and heat until it melts. Once the jelly has begun to melt, add the pickled walnut juice. Chop your pickled walnuts into quarters and stir them into the sauce, being careful not to break them up. Pour the sauce over the lamb. If it looks a bit thick, add some warm water. Put a lid on the casserole dish and place it in the oven for 30 minutes, until the meat has become rich and dark.
Step 3: Cook The Pasta
Bring a pan of salted water to a rolling boil and add your orzo pasta. Cook according to the instructions on the packet. Once cooked, drain your pasta and return it to the pan.
Step 4: Serve
Mix through the parmesan cheese so it melts into the pasta. Mix through some pepper and a dash of extra virgin olive oil and some freshly chopped parsley. Remove your lamb from the oven and divide it between your serving plates. Spoon some of the pasta onto each of the plates and serve.
Source: http://www.videojug.com/film/how-to-make-lamb-pasta
les miserables jennifer lawrence Oscar Winners 2013 quentin tarantino jessica chastain jessica chastain oscars
No comments:
Post a Comment