AuthorJaredCategory

Ingredients

 olive oil
 1 carrot
 2 garlic cloves
 1 bunch thyme
 2 lamb leg steaks
 ½ cup red wine
 2 tbsp tomato paste
 400 g diced tomatoes
 ½ tsp salt
 200 g fettuccine
 25 g Parmesan cheese

Method

1

Put a large saucepan of salted water on to boil. Finely dice the carrot. Peel and crush the garlic. Pick and finely chop the thyme leaves. Finely grate the Parmesan cheese.

2

Heat a drizzle of olive oil in a large fry pan over a high heat. Season the lamb steaks with salt and pepper and cook for 2 minutes on each side. Transfer to a plate and cover with aluminium foil to rest for 10 minutes. Thinly slice when rested.

3

While the lamb is resting, add the carrot to the same frying pan and cook for 5 minutes until softened. Add the garlic and thyme and cook for 1-2 minutes. Add the red wine and cook until most of the liquid has evaporated. Add the tomato paste, diced tomatoes and salt and season with pepper. Reduce the heat and simmer for 5 minutes until thickened. Stir through the sliced lamb before serving.

4

Meanwhile, add the fettuccine to the boiling water and cook for 10 minutes. Serve al dente.

Ingredients

 olive oil
 1 carrot
 2 garlic cloves
 1 bunch thyme
 2 lamb leg steaks
 ½ cup red wine
 2 tbsp tomato paste
 400 g diced tomatoes
 ½ tsp salt
 200 g fettuccine
 25 g Parmesan cheese

Directions

1

Put a large saucepan of salted water on to boil. Finely dice the carrot. Peel and crush the garlic. Pick and finely chop the thyme leaves. Finely grate the Parmesan cheese.

2

Heat a drizzle of olive oil in a large fry pan over a high heat. Season the lamb steaks with salt and pepper and cook for 2 minutes on each side. Transfer to a plate and cover with aluminium foil to rest for 10 minutes. Thinly slice when rested.

3

While the lamb is resting, add the carrot to the same frying pan and cook for 5 minutes until softened. Add the garlic and thyme and cook for 1-2 minutes. Add the red wine and cook until most of the liquid has evaporated. Add the tomato paste, diced tomatoes and salt and season with pepper. Reduce the heat and simmer for 5 minutes until thickened. Stir through the sliced lamb before serving.

4

Meanwhile, add the fettuccine to the boiling water and cook for 10 minutes. Serve al dente.

Cheat’s Lamb and Tomato Ragu