Orecchiette with fillet of lamb sugo A genuine fast as lightning dish – bringing the water to the boil for the pasta is nearly the most time consuming part …
INGREDIENTS480 g fillet of lamb
400 g orecchiette pasta
480 ml beef stock
400 ml unseasoned tomato juice
Freshly ground black pepper
1 tbsp olive oil
2 cloves garlic
5–10 rosemary needles (depending on personal taste)
HOW TO MAKE IT
- Cook the pasta in accordance with the packaging instructions until al dente.
- Finely chop the rosemary needles, peel the garlic and finely chop.
- Chop the lamb fillet and fry it together with the rosemary and garlic in 1 tbsp of olive oil in a large non-stick pan until it starts to brown. Remove the meat and keep warm.
- Add the stock and tomato juice to the pan and allow to reduce at a medium heat. Add the meat and the drained pasta, season with salt and pepper and simmer for a further 3 min. until the sauce starts to thicken.
- Serve on warmed plates.