Instructions: COOking TIME. /BOUT v: HOURS PLUS RESTING

I REEZING iINSUITABLE

SERVES 8

MEAT DISHES

Spaghetti with Lamb Ragu

Onion sauce is the traditional accompaniment for mutton but this updated version is delicious with lamb roasted with garlic shallots and new potatoes.

FOR THE HERBY ONION sauce:
700 g (VA lb) large onions salt and freshly ground black pepper 20 g (% oz) butter 10 ml (7 level tsp) mixed dried herbs 20 g (% oz) flour 300 ml (10 fl oz) milk 30 ml (2 tbsp) double cream 45 ml (3 level tbsp)fresh mixed herbs such as fresh parsley tarragon and chives

FOR THE ROAST LEG OF LAMB:
2 garlic bulbs 450 g (I III new potatoes 450 g (I lb) shallots 2.7 kg (6 lb) leg of lamb (see Cooks Tip) sprigs of rosemary and mint 30 ml (2 tbsp) oil freshly ground black pepper broccoli and carrots to accompany

I To make the sauce chop the onions then place in a pan with 150 ml (5 fl oz) salted water. Bring to the boil for 2 minutes on the boiling plate then cover and place in the simmering oven for 15-20 minutes or until soft. Drain well reserving the cooking liquid and making it up to 150 ml (5 fl oz) with water if it has reduced.

2 Melt the butter in a heavybased saucepan add the dried herbs and cook for I 2 minutes on the simmering plate. Add the flour and cook gently for I minute stirring. Off the heat stir in the milk and reserved cooking liquid. Bring to the boil slowly and continue to cook stirring all the time until the sauce comes to the boil and thickens. Add the cooked onions cover the pan and return to the simmering oven for 5 minutes; season to taste. Cover and set aside.

3 For the lamb thinly slice 2 garlic cloves. Wash and halve the potatoes. Peel the shallots. Make cuts in the skin of the lamb and insert herb sprigs and garlic slices into each cut. Rub the lamb with oil and. season well with black pepper.

4 Place on a wire rack over a roasting tin and cook on the third runners of the roasting oven for about 15 minutes per 450 g (I lb) for mediumrare 20 minutes for medium and 25 minutes for welldone. Baste every 20 minutes. After the lamb has been in the oven for 20 minutes place the potatoes and shallots in the tin with 150 ml (5 fl oz) water. After the lamb has been in the oven for 40 minutes add the remaining garlic bulbs to the tin.

5 When lamb is cooked all the liquid should have evaporated and the vegetables should be glazed by the juices. Cover the lamb with foil: rest for 15 minutes in the simmering oven before carving.

6 Reheat the sauce on the simmering plate stir in the cream and add the chopped fresh mixed herbs. Serve the lamb and vegetables with the sauce plus broccoli and carrots.

COOKS TIP

Ask the butcher to remove the pelvic bone from the leg of lamb as this will make carving much easier

PREPARATION TIME. A good ragu needs long slow cooking and is ideal for the aga. The sauce is reduced to a flovoursome 25 MINUTES concentrate and the meat becomes meltingly tender. Tossed with perfectly cooked spaghetti and freshly grated parmesan cheese this is real italian comfort food which is hard to beat

COOking TIME 2.3 HOURS

740-495 GALS PER li

SERVING

FREEZING SUITABLE AFTER STEP 4

SERVES 46

1 onion 2 garlic cloves 10 ml (7 level tsp) fennel seeds 2 carrots 2 celery stalks 45 ml (3 tbsp) extravirgin olive oil 350 g (12 oz) minced lamb 200 ml (7 fl oz) red wine 45 ml (3 tbsp)choppedfresh oregano

Peel and finely chop the onion and garlic. carrots and celery.

2 Place the oil in a saucepan. Add the onion and garlic and cook on the boiling plate for I 2 minutes until softened but not browned. Add the fennel seeds and cook for I minute then add the carrot and celery and cook stirring for I2 minutes.

3 Add the lamb to the pan and cook for about 7 minutes breaking up the pieces with a wooden spoon until browned. Stir in the wine and let it bubble for 45 minutes until the liquid has reduced by about half.

4 Add the oregano rosemary sprig and cinnamon to the pan with the canned tomatoes and their juice. Bring to the boil and season lightly with salt and pepper. Cook uncovered on the floor of the simmering oven for 213 hours stirring occasionally until the lamb is meltingly tender and the oil separates from the sauce (see aga Tip). Remove and discard the cinnamon and rosemary. Spoon off the oil soaking up any excess with kitchen paper. Adjust the seasoning to taste.

5 Just before serving cook the spaghetti in a large pan of boiling salted water. Bring to the boll on the boiling plate then cover and transfer to the simmering oven until al dente or according to packet instructions. Drain thoroughly.

6 To serve toss the ragu with the pasta and about half of the grated parmesan. Serve at once sprinkled with the remaining parmesan.

COOKS TIPS The sauce tastes even better if rt is prepared ahead allowed to cool and left to stand (or a while. Remove any fat from the surface and rehear thoroughly before serving.

For the classic Spaghetti cilia Bolognese substitute lean minced bee((or the lamb. Replace the rosemary with a dew sprigs offresh thyme.

AGA TIP I(you wish you can cover the ragu and cook (or an additional 52I hour.

I rosemary sprig cinnamon stick 397 g (14 oz) can chopped tomatoes salt and freshly ground black pepper 400 g (14 oz) dried spaghetti fettucine or long fusilli 75 ml (5 tbsp) freshly grated parmesan cheese

lightly crush the fennel seeds. Finely slice the

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