This is for Mother’s Day.. my mom has been making this for about 30 years and it’s to die for. You must eat this piping hot served immediately on plates. Don’t count on leftovers you will go back for seconds I guarantee. I use a small leg bone in but you could use a different cut of lamb.
One small leg of lamb
2 celery stock
4 garlic cloves slivered
4 cups chicken or beef stock (unsalted)
1 jar tomato passata
1/2 cup red or white wine
2 sprigs each of rosemary and thyme
Fresh ground black pepper
One package spaghetti
Fresh parsley or basil for finishing
Preheat oven at 425. In a large roasting pan place the lamb and rub with olive oil, salt, pepper, rosemary and thyme. Pour in a cup of water and the wine if using. Cook the lamb for 20 minutes uncovered turning once. Reduce heat to 350 and add in the chicken or beef stock. Cover pan and cook for about 30 minutes. The lamb is almost cooked but strain all the liquid from the roasting pan and reserve, carefully add the liquid back in the roasting pan and discard the celery, add 8 cups of hot water to the broth and a teaspoon of salt. Taste the broth and make sure it’s somewhat salty. Add in the spaghetti and make sure it’s submerged in the broth cover and let cook 10 minutes or until pasta is al dente. Grate some cheese. Uncover pot and check pasta for doneness. Take entire roasting pan and place at centre of dinner table on a trivet. Using tongs help yourself to the spaghetti and snip off pieces of meat to plates, add in parsley or basil and sprinkle with plenty of cheese. Enjoy with wine.
Please let me know your feedback.
Happy Mother’s Day! ❤️🍷🇬🇷🐑🍝