Lamb Pasta with Pesto
- You
- Aug 2, 2015
- 1 min read
Serves 6
Preparation: 10 min
Cooking: 1 hour 15 min
30 ml (2 T) oil
1 kg lamb
1 onion, chopped
2 garlic cloves, crushed
250 ml (1 c) chicken stock
2 cans (400 g each) cherry tomatoes
4 sprigs thyme
250 ml (1 c) water
375 g lasagne sheets
1 Heat the oil in a frying pan over high heat, add the lamb and cook for 2 minutes on each side or until browned. Remove from the pan and set aside. Fry the onion and garlic and cook for 2 minutes.
2 Add the stock, tomatoes, thyme and water and stir to combine. Return the lamb to the pot and bring to the boil. Reduce the heat to low, cover and simmer for 1 hour or until the lamb is tender.
3 Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones.
4 Break the lasagne sheets into rough pieces and cook in a large pot of salted boiling water for 10 minutes or until just done. Drain and return to the pot. Add the shredded lamb and sauce and toss to combine.
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