Paccheri with Roast Lamb & Tender Chard. For the ultimate comfort food add melt in your mouth roast lamb to delicious paccheri pasta and serve with nourishing tender chard.
Paccheri with Roast Lamb & Tender Chard Recipe: Ingredients
3 garlic cloves
150g parsley root
2 tbsp frying oil
600g boneless lamb shoulder
1 tsp tomato purée
250ml white wine
4 thyme sprigs
350g paccheri (you can also use rigatoni)
150g young chard
Pink pepper berries
- Peel the garlic and onions. Chop the garlic and coarsely dice the onions. Peel the carrots, parsley root and celeriac and cut into 2cm pieces.
- Heat the frying oil in a roasting pan. Over high heat, fry the lamb on all sides until brown. Take the meat from the pan and set aside. Place the vegetables in the pan and cook for 5 minutes, stirring occasionally. Add the tomato purée and cook for 1 minute. Add the wine. Bring to the boil, then reduce half of the liquid. Add the lamb and about 1L of water – enough to cover the meat. Bring to the boil. Then reduce the heat and cook over low heat for about 2 hours, or until the lamb is tender and falls apart.
- Remove the meat from the roasting pan. Pour the roasting juices through a fine sieve. Add the thyme to the sieved juices and cook over medium heat until reduced to about 250ml. Remove the thyme. Use a blender to puree the juices with some of the roasted vegetables, until you get a creamy consistency. Pull the meat apart and add to the gravy. Season well with salt and pepper.
- Cook the pasta in salted water, according to the packet instructions. In the meantime, wash and trim the chard, then shake dry. Melt the butter in a pan then fry the chard for 3-4 minutes, or until wilted. Season with salt and pink pepper. Drain the pasta with a sieve and arrange on serving plates with lamb and chard. Top with pink pepper berries.