Lamb Lasagna Recipe - Great British Chefs

Ingredients

• 1kg lamb shoulder
• 1 large onion, quartered
• 4 garlic cloves, peeled and bruised
• 3 sprigs of rosemary
• olive oil
• rock salt
• 125g of smoked pancetta lardons
• 250g of carrots, finely diced
• 250g of celery, finely diced
• 250g of onion, finely diced
• 1 bottle of red wine
• 1 tbsp of tomato purée
• 300g of passata
• 200ml of lamb stock, good quality
• 6 plum tomatoes, chopped (or 1 tin)
• 50g of seaweed, (dry weight) rehydrated in water then finely chopped
• 25g of butter
• 25g of flour
• 375ml of milk, warmed in a pan
• 75g of Parmesan
• 75g of fontina cheese
• 2 tsp Dijon mustard
• salt
• pepper
• lasagne pasta
• fresh basil
• Parmesan, to grate on top