Oven baked lamb with egg pasta | ARGIRO BARBARIGOU

Name: Oven baked lamb with egg pasta | ARGIRO BARBARIGOU
Ingredients: 4 tbsp. extra-virgin olive oil; 3.3 lb goat (or lamb) cut into pieces; 2 cloves of garlic, minced; 1 medium onion, chopped; 1 tbsp. tomato paste; 1 can whole peeled tomatoes (See my recipe for Tomato paste from Santorini); ½ cup dry white wine; 1 bay leaf; 4-5 allspice whole; Salt, freshly ground pepper; 1.1 lb egg pasta from the Peloponnese (See my recipe for Greek pasta - Xylopites); Grated kefalotiri cheese to serve (substitute with Pecorino)

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Oven-baked lamb with egg pasta in EVO oil, kid-friendly & nut-free. Rich flavors, fewer fats—perfect comfort food for the whole family.

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Ingredients

4 tbsp. extra-virgin olive oil
3.3 lb goat (or lamb) cut into pieces
2 cloves of garlic, minced
1 medium onion, chopped
1 tbsp. tomato paste
1 can whole peeled tomatoes (See my recipe for Tomato paste from Santorini)
½ cup dry white wine
1 bay leaf
4-5 allspice whole
Salt, freshly ground pepper
1.1 lb egg pasta from the Peloponnese (See my recipe for Greek pasta - Xylopites)
Grated kefalotiri cheese to serve (substitute with Pecorino)