This Sicilian-inspired meat sauce with mediterranean undertones comes together beautifully in just 30 minutes! If you haven’t previously cooked with ground Lamb, this is a great ‘out of the gate’ recipe. I initially came across this dish in Nigella Lawson’s cookbook ‘nigellissima’. A few slight alterations later and this meal has become a favorite at my home. You might find yourself saying “hmmm,” as you ponder the list of ingredients, but trust me the combination is delicious.
Now, you might be wondering why this recipe is entitled “Lottie’s Lamb and Tomato Sauce,” ... Here’s why: On June 6th, 2014 I finished the sequel to my debut novel, ‘Whispers on the Wind’. The sequel is entitled ‘A Woman’s Equal Share’. In it, a wonderful new character named Lottie, makes this meal for lunch one day ... As I write out this recipe, the date is June 28th. The manuscript is out for an edit and I hope to have it on the market come Autumn 2014. Stay tuned!
Here’s what you’ll need:
1 pound of ground lamb
2 cloves of garlic minced
1 shallot, chopped fine
A couple of swirls of olive oil
Two 14 ounce cans of diced tomatoes
1 teaspoon dried mint
1 teaspoon dried oregano
1 1/4 teaspoon of dried red chili pepper
2 teaspoons cherry preserves
1 1/2 teaspoons worcestersire sauce
A few grinds of salt and pepper
Your favorite (gluten-free) pasta
Begin by heating a few swirls of olive oil in a deep pot.
Add the shallots and garlic and cook for 3 minutes until just slightly browned.
Add the ground lamb. Break it up into smaller bits and cook until it is no longer pink.
Drain off excess fat.
Add mint, oregano, chili pepper, worcestershire sauce, cherry preserves and salt andpepper into cooked meat. Combine completely.
Now, add in the two cans of diced tomatoes and turn heat down to medium low.
Allow sauce to simmer for 30 minutes.
Make your pasta and serve with the lamb and tomato sauce.
This recipe serves 4.
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