This Maple Lamb Pasta recipe is a current favourite of the Millin’s, we’ve enjoyed this pasta dish several times for a Sunday evening dinner, served to friends at a dinner party and the printed recipe cards are a hit at Millin’s Free Range Butcher shop.
Butcher, Stef Millin mentioned in his recent blog post, “Spring Grass Fed Lamb Season“, that lamb are exceptionally sweet in the spring, this is due to them grazing on freshly sprouted spring grass. Their meat is also considerably tender as they’re smaller in size at this time of the year. Lastly, the lamb takes on a lighter pink colour and creamy white-colour fat which adds to the flavour. So what better time to enjoy this great Donna Hay Maple Lamb Pasta creation than the spring!
Donna Hay’s Maple Lamb Pasta
I love maple syrup in all things savoury — be it as a sticky golden glaze or in place of a sugar for a hint of caramel sweetness. – Donna Hay
Cook Time and Yield
Time: | Serves: 4
- 1 tablespoon extra virgin olive oil
- 4 x 400g Millin’s Lamb Shanks, trimmed
- Sea Salt and Cracked Black Pepper
- 3/4 Cup (180ml) Maple Syrup
- 2 cloves garlic, crushed
- 2 teaspoon fennel seeds
- 1/4 cup (60ml) Balsamic vinegar
- 1/2 cup water
- 2 medium fennel bulbs, trimmed and chopped
- 400g tagliatelle, cooked according to packet instructions
- 1/3 cup (55g) pitted kalamata olives
- finely grated pecorino, to serve
- Preheat oven to 200C (400F).
- Heat the oil in a large heavy based ovenproof frying pan over medium heat.
- Sprinkle the lamb shanks with salt and pepper and cook for 2-3 minutes each side or until browned.
- Add the maple, garlic, fennel seeds, vinegar and water.
- Cover with a lid and transfer the pan to the oven.
- Cook for 2 and a half hours or until tender.
- Add the fennel and cook uncovered for a further 30 minutes or until just sticky.
- Top with the pasta and olives.
- Sprinkle this delicious Maple Lamb Pasta with pecorino a touch of Cracked Black Pepper.
Donna’s Hay’s recipes can be found at DonnaHay.com.au