Braised lamb rigatoni with orange gremolata
Braised lamb rigatoni with orange gremolata | Slow-cooked lamb in red wine & spices, served with fresh gremolata. Perfect for special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Cooking tools:
- Microplane
- Citrus press
- Fork
- Roasting pan
- Aluminum foil
- Oven
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Serving platter
- Plate
Ingredients
- San Remo No 22 Rigatoni 500g
- 30ml olive oil
- 1.5kg lamb shoulder
- 1 brown onion, finely sliced
- 3 garlic cloves, thinly sliced
- 1 green chilli, thinly sliced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground all spice
- 250ml red wine
- 1 cinnamon quill
- 250ml passata
- 40g parmesan
- 1 bunch flat leaf parsley, roughly chopped
- 1 garlic clove, finely grated
- 1 orange, zest and juiced
- 1 lemon, zest and juiced
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