This is a super recipe for a Saturday night dinner party. The lamb will take 6 hours to slow roast but the texture of the meat is incredible when you cook it in this manner. Like with all the recipes from this pasta post, you don’t necessarily need to make your own fresh pasta, opt for shop bought pre-made fresh egg pasta or dried pappardelle will work fine too. The benefit of making your own means you can cut it as wide as you like and I often think wider strips make for a very visually interesting pasta dish.
- 1.2kg free-range lamb leg, bone in.
- 12 cloves garlic, peeled
- 1 large stalk celery, cut into 3cm pieces crossways
- 2 eschallots (shallots) peeled and cut in half lengthways
- Half bottle dry white wine
- 2 cups frozen baby peas
- Pinch sugar
- Large handful fresh flat-leaf (continental) parsley, mint and dill
- Zest and juice 1/2 lemon
- Good quality olive oil
- Light olive oil for cooking
- Salt and freshly ground black pepper
- Extra lemons to serve
- Parmesan cheese to serve
For the fresh pasta:
- 6 free-range medium-sized eggs
- 600g pasta 00 flour
- Splash olive oil
- Preheat oven to 140˚C/284˚F
- Cut 6 garlic cloves in half lengthways and keep the remaining 6 cloves whole.
- Place lamb onto a clean surface and pierce skin deeply with a small, sharp knife about 12 times all over. Insert half a clove of garlic into the slits. Season meat with salt and freshly ground black pepper, drizzle the whole lot with a good glug of light olive oil.
- Add the remaining garlic cloves into a roasting pan along with the celery and eschallots. Place a roasting rack on top onto which you sit the lamb, pour the white wine over the meat and into the bottom of the pan. Cover with aluminium foil. Roast in the pre-heated oven for 6 hours. after 3 hours check the liquid in the bottom of the pan half way through and add a cup of water if you feel it needs it, remove foil.
- After 6 hours remove the lamb, allow to sit for 15 minutes then shed meat using 2 forks. The meat will come away from the bone easily, literally falling off it.
- Add a handful of ice cubes into a bowl half filled with cold water. Set aside
- Bring a saucepan of cold water to the boil over high heat with a pinch of sugar, add the peas and simmer on high for 2 minutes, drain and plunge into iced water, allow to sit for 5 minutes then drain again.
- Add the juices/veg in the pan to a food processor bowl along with the herbs and half the cooked peas. Whizz whilst drizzling a little olive oil into the mixture until you produce a smooth, creamy sauce. Add into a large saucepan along with lemon jest and juice. Add the shredded lamb and heat through.
- To make the pappardelle, sift flour into a large mixing bowl, make a well in the centre into which you add 5 full eggs, 1 egg yolk and the splash of olive oil. Using clean hands, combine the flour and eggs, incorporating the flour into the eggs and oil. Do this until you have a dough. Turn out onto a clean and floured surface and knead for 10-12 minutes until you achieve a silky dough. Wrap in cling film and chill in the fridge for 30 minutes. Note: you can make the pasta in a food processor if you prefer.
- Using a pasta maker, roll out the pasta dough in batches starting from the thickest setting and finishing on the second thinnest. Be careful not to make the pasta too thin. If you are using a Kitchen Aid roller attachment, setting 5 or 6 will produce the best reults for pappardelle, if you’re using a handroller, the 2nd last setting will normally be fine. Lie sheets in a floured surface, roll each one up (like a Swiss Roll) and slice into 3cm wide strips, toss pappardelle in flour and allow to rest on a flour-lined baking sheet, make sure to flour pasta well to avoid strips sticking together. Allow pappardelle to dry for 20 minutes.
- Bring a pot of water to a rolling boil over high heat, add a good pinch of salt and a glug of olive oil. Cook the pappardelle until al denté ~ this will de dependant on the thickness of your pasta, I find mine normally cooks in 4-5 minutes. Check it after 3 to see how it is progressing.
- Add a tablespoon or two of the pasta water to the sauce and stir to combine, add the remaining baby peas, heat for 1 minute then add the pasta to the sauce and combine together using tongs.
- Serve hot with grated parmesan cheese and extra lemon quarters (latter optional)