90
Cooking Time
10
Prep Time
4
Serves
- In a wide enough saucepan, sweat the diced vegetables over a medium heat with some olive oil and the bay leaves.
- Meanwhile, dice the lamb breast and season with salt and pepper.
- Sear the lamb in a frying pan on a medium/high heat with some olive oil and the rosemary.
- Finely chop half of the garlic cloves and stir into the vegetables. Slightly crush the remaining garlic cloves and add to the lamb.
- Once the lamb has seared nicely, remove it from the pan and add it to the vegetables and fry for a couple of minutes.
- Pour in the white wine and let it reduce completely.
- Add the ‘nduja, tomato paste, vinegar, honey, and half of the stock. Let it simmer between 1 hour and 1 hour and a half, covered with a lid, adding more stock during cooking if it gets too dry.
- Check if the meat is tender and make sure the sauce is neither too runny nor too thick. Adjust with salt and pepper if needed.
- Serve with pumpkin mash and cavolo nero or alternatively buttery mashed potato.
