In the interests of Waste Not Want Not, I used some running-to-dodgy organic lamb fillet in an unusual pasta sauce that I found in the Fat Free Italian cookbook (ISBN:1-84309-006-6). I’ve never seen this book in any shop or on Amazon, but it is rather good.
Ingredients for 6 servings
15ml olive oil
250g boneless lean lamb neck fillet, diced into 1in chunks
2 garlic cloves, finely chopped
2 bay leaves, torn
250ml dry white wine
4 ripe plum tomatoes, skinned* and chopped
2 large peppers, deseeded and diced
salt and freshly ground black pepper
- Heat the oil in a medium frying pan or saucepan. Add the lamb and a little salt and pepper. Cook over a medium to high heat for about 10 minutes, stirring frequently, until browned all over. Though I have just left it and spent 10 minutes hanging out the washing without any discernable ill-effect.
- Sprinkle in the garlic and add the bay leaves. Pour in the wine and let it bubble until reduced by half
- Add the tomatoes and peppers, and stir to mix. Season again. Bring to the boil, and then allow to simmer gently, covered for around 45 minutes, or until the lam is very tender. Check occasionally,and give it a stir. Add some water if the lamb becomes too dry.
Serve with maccheroni alla chitarra or any long thin pasta.