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No Pasta Lasagne With Lamb
No pasta is used to layer these little lamb and rosemary lasagnes made with Mountain Bread instead of pasta. Ever so cute and ever so tasty.
Prep Time: 10 minutes
Cook time: 40 minutes
INGREDIENTS
500 gm lamb, diced
1 medium onion, diced
½ cup red wine
1 cup beef stock
2 sprigs fresh rosemary
½ cup plain flour
50 gm butter
Salt and pepper
4 sheets of Mountain Bread™,
cut to fit the ramekin size
1 tbsp parmesan, grated
DIRECTIONS
Coat the lamb in the flour and shake off the excess. Heat a pan, add the butter and once melted add the meat and the onion. Colour the meat on all sides as this will give the colour of the sauce.
Pour in the red wine and stir (the wine will start to thicken). Next add the beef stock and continue to stir until there are no lumps and the sauce thickens. Place in the rosemary and cover with a lid.
Cook for 30-40 minutes, stirring occasionally on a low heat until meet is tender. If the sauce becomes too thick before the meat is cooked add some liquid. Season to taste.
Put a small amount of mixture on the bottom of 4 individual ramekins, then place a ramekin shaped piece of Mountain Bread™, then more of the mixture. Continue these steps until the ramekins are full, finishing with the Mountain Bread™ on top.
Sprinkle with the parmesan and bake for 15-20 minutes on 180c until golden.
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