Spaghetti with Lamb Ragout
This is not particularly difficult, but I followed no recipe, so it merits some discussion.
Based on some apocryphal information, I purchased a pound of lamb neck (subtitled lamb stew on the package), not yet deboned.
I deboned the lamb neck (actually, someone else did, as I'm still too squeamish), cut it up into small chunks (again, my co-chef), and then sauteed it. I then sauteed some garlic (two cloves, minced) in what remained in the skillet after the lamb was taken out. Meanwhile, I was boiling some crushed tomatoes. I added the lamb/garlic mix, along with some parsley and thyme, as well as salt and pepper, and then tossed it on some spaghetti.
Very easy, and the dish came out wonderfully, and tasted great paired with a good Cabernet-Sauvignon (hah! this was a bottle of two-buck chuck from Trader Joe's).
Next time I'll cut the lamb much more finely, and perhaps into long, thin strips (this is how it seems to be served in restaurants), and perhaps buy deboned meat (I don't _want_ to be unsqueamish enough to deal with this), but nothing else will change. The sauce takes less time to prepare than the pasta, and it really is quite easy and fairly cheap as well - this is another very simple dish that's still a good deal classier than mac and cheese.
Based on some apocryphal information, I purchased a pound of lamb neck (subtitled lamb stew on the package), not yet deboned.
I deboned the lamb neck (actually, someone else did, as I'm still too squeamish), cut it up into small chunks (again, my co-chef), and then sauteed it. I then sauteed some garlic (two cloves, minced) in what remained in the skillet after the lamb was taken out. Meanwhile, I was boiling some crushed tomatoes. I added the lamb/garlic mix, along with some parsley and thyme, as well as salt and pepper, and then tossed it on some spaghetti.
Very easy, and the dish came out wonderfully, and tasted great paired with a good Cabernet-Sauvignon (hah! this was a bottle of two-buck chuck from Trader Joe's).
Next time I'll cut the lamb much more finely, and perhaps into long, thin strips (this is how it seems to be served in restaurants), and perhaps buy deboned meat (I don't _want_ to be unsqueamish enough to deal with this), but nothing else will change. The sauce takes less time to prepare than the pasta, and it really is quite easy and fairly cheap as well - this is another very simple dish that's still a good deal classier than mac and cheese.
posted by Ani at 11:44 AM
3 Comments:
Evidently you've made it down to trader joes then, how was that?
Also, who's the co-chef?
Trader Joe's is great, if a bit crowded.
The co-chef was Sasha.
To make a Ragoo of Pigs-Ears
TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick. Garnish the dish with barberries.
-The Compleat Housewife by Eliza Smith (1758)
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