Kid-friendly Archives

Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Middle Eastern spiced chicken and rice

8 – 10 hours

Pork recipes

Nutty phyllo layers with rosewater syrup

30 minutes

Cream puffs

25 minutes

Pasta with stir-fried lamb and tomato

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g lean lamb steaks, diced
30-45 ml olive oil
1 onion, finely chopped
1 stick celery, finely chopped
3 or4 rashers rindless streaky bacon or pancetta
375 ml bottled Italian tomatoes or passata
125 ml chicken stock
65 ml dry red wine
45-60 ml chopped fresh flat-leaf parsley
Salt and milled black pepper
About 400g cooked penne, to serve
Grated Parmesan, to serve

Method

Stir-fry the lamb in batches in 1/2 the hot oil, until browned. Remove and set aside. Season lightly.
Reduce the heat then add the rest of the oil, the vegetables, garlic and pancetta. Gently cook until softened.
Stir in the tomato, stock and wine and half the parsley. Simmer together until just thickening, about 5 minutes.
Return the lamb and heat through.
Add the remaining parsley.
Check the seasoning and serve with hot pasta. Pass around the cheese and serve the salad on the side.

TASTE’s take:
Lamb is perfect for Italian-style dishes, and the lean lamb steaks available are really useful for quick dishes. Serve with a baby-spinach salad, lightly dressed with olive oil and wine vinegar.

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Pasta with stir-fried lamb and tomato

Pasta with stir-fried lamb and tomato

Ingredients

Method