Aegean Lamb Casserole with Pasta

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

This is a variation on a theme as old as time, lamb simmered slowly in the oven to perfection with a mixture of tastes and textures that announces the Mediterranean. Shoulder of lamb is the best cut for this dish, because it has the perfect mix of meat to fat and provides the bones to enrich the sauce. This is flavoured with rosemary and sweetened with tomato pulp and slow-cooked onions, with just-cooked ditali pasta stirred in before serving. Shoulder is an awkward thing to bone, so ask yo