Us Greeks eat lamb (and goat) and we also eat year’ round. We eat lots of lamb (or goat) on Easter Sunday and there may be some leftover lamb. I often get asked for ideas on what to do with leftover lamb – there are many.
One of the most comforting, satisfying meals has to be a bowl of pasta. It only gets better when lamb meat is involved. Here, I build up a sauce with onions, celery, carrots, garlic and aromatics by way of bay leaves, allspice and thyme. Red wine, a good stock, a little patience and the cooked lamb with be resurrected into a new dish. No one will know this was leftovers, the meat will be juicy, slide down your throat with a delicious red from Kir Yanni (Boutari).
If you live near a Greek specialty market, go buy some Kyknos tomato paste – a Greek product and one I am convinced will heighten this dish and any other requiring use of tomato paste.
Resurrection Lamb Pasta
1 lb. cooked lamb meat, cut into bite sized pieces or hand-torn
1/4 cup extra-virgin olive oil
1 cup diced onions
3 cloves garlic, minces
1/2 cup finely diced carrots
1/2 finely diced celery
2-3 bay leaves
5-6 allspice berries
7-8 sprigs of fresh thyme
3 Tbsp. Kyknos tomato paste
1/4 cup dry red wine
2 1/2 cups hot lamb/beef/chicken stock
salt and pepper to taste
500 gr. of dry pasta (I like thick pasta from fettucine to tagliatelle)
extra-virgin olive oil for finishing
shaved Kefalotyri cheese (or Romano)
- Take your lamb out of the fridge and allow to come to room temperature. In a large skillet over medium heat, add your olive oil, onions, garlic, carrot, celery bay and thyme and sweat for 6-7 minutes.
- Now add the tomato paste, stir in and cook for a couple of minutes. Add the lamb meat, wine, stir in and cook for 2 minutes or until almost cooked down. Now add the hot stock and bring up to a simmer. Add salt and pepper, cover with a lid and simmer for 30 minutes.
- Uncover, adjust seasoning with salt and pepper and simmer uncovered until sauce has thickened. Remove bay leaves, thyme springs and keep warm.
- Place a large pot of water on your stove-top, bring to a boil and season well with salt. Add your past and cook according to instructions. Strain, add pasta to lamb sauce and toss well. Add some olive oil, divide and plate.
- Top each serving with a shaved Kefalotyri cheese and serve with Kir Yanni Paranga.
. All rights reserved.