Sicilian Lamb

5 from 14 votes

Simple ingredients turned into an amazing supper that's good enough for guests.

Course Main

Cuisine Italian

Keyword lamb recipes, Lamb recipes easy, Sicilian Lamb

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 867

1 large onion quartered
1 pound tomatoes of your choice cut into large chunks, I used a mix of plum and cherry tomatoes
2 red bell peppers seeded and quartered
2 garlic cloves peeled
4 tablespoons of olive oil
2 pounds braising lamb fat trimmed and cut into 3pieces
a good handful of fresh parsley chopped
1 pound pappardelle or Fettuccine
1 large bag of fresh baby spinach washed
2 tablespoons butter
salt and pepper to taste

Preheat the oven to 400f/200c
Put the onion, tomatoes, peppers and garlic cloves in a roasting pan, coat in 2 tablespoons of olive oil and season with salt & pepper.
Roast for 30 -35 minutes or until soft.
Add the roasted vegetables to the food processor and puree until smooth.
Heat the remaining oil in a large saucepan and brown the lamb over high heat.
Lower the heat, add the pureed mixture stir to combine.
Raise the heat again and bring to a boil, lower the heat again and simmer for 1 hour (stirring occasionally).
Add the chopped parsley, stir to combine and remove the lamb from the heat and allow to rest while you cook the pasta.
Cook the pasta according to the package instructions. Before draining, add the spinach to the boiling pasta at the last minute and allow to wilt, strain well and return to the pan.
Add the butter, season with salt and pepper and coat well.
Serve and enjoy.