Lamb and Rosemary Mac with Pecorino and Feta Crumb Topping
We LOVE macaroni cheese and also lamb - this dish combining both is amazing!
Ingredients
For the lamb and rosemary ragu:
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 1kg boneless lamb shoulder diced
- 900ml tomato passata
- 4 rosemary sprigs
- 0.5 tsp fennel seeds
- 2 cloves garlic finely chopped
- 4 anchovy fillets in oil drained
- 2 red chillies finely chopped (I leave the seeds in!)
For the macaroni and cheese:
- 50g unsalted butter
- 35g plain flour
- 600ml milk
- 250g macaroni pasta
- 100g pecorino finely grated
- salt and freshly ground black pepper
- 100g feta crumbled
- 30g panko breadcrumbs
Instructions
- Make the ragu first - heat the oil in a flameproof casserole over a high heat. Season the lamb and add it to the casserole. Cook for 6 to 8 minutes, turning until browned all over. Then add the passata, 3 of the rosemary sprigs, fennel seeds, garlic, anchovies and chopped chilli. Season with salt and pepper, reduce heat to a simmer, cover and cook for 2 hours or until lamb is tender.
- Once lamb is cooked, turn off the heat and set aside.
- Preheat the oven to 200C/180C fan/gas 6.
- Cook the macaroni according to the instructions on the packet, drain and set aside.
- Meanwhile, make the sauce for the macaroni - melt the butter in a saucepan over a medium heat. Add flour and cook, stirring, for 1 minute, then gradually add milk and bring to a simmer. Cook for 5 minutes or until thickened. Stir in the macaroni and 50g of the pecorino. Season with salt and freshly ground pepper, to taste.
- Top the ragu in the casserole with the macaroni and cheese, then scatter over the feta, panko breadcrumbs, the leaves from the remaining rosemary sprig and the remaining 50g of pecorino.
- Bake in the oven for 20 minutes or until golden and bubbling. Leave to stand for 5 to 10 minutes before serving.
- Enjoy with some of our authentic focaccia…and look forward to the leftovers, if there are any!!