SouperChef Special | NZ Lamb Ragu with Gremolata
Lamb & Beef | Contains Egg | Contains Dairy | Contains Gluten
While driving around New Zealand, the one staying image was this – we saw more sheep than Kiwis! Herds of them grazing languidly in the rolling plains, at hillsides, in the valleys. Actually, everywhere! Such a pretty sight. Then I was told that Canterbury is the lamb capital of the world. No wonder! Grass-fed and sustainably raised, The Conde Naste even declared lamb as the “new pork” in 2010, a testament to its fast-growing popularity and versatility.
I absolutely adore lamb! While travelling in New Zealand with my family in 2011, we stayed in a motorhome and lamb stews was one of our staples I had bubbling on the stove, spruced with fresh herbs, Cab Sav and mushrooms.
For this SouperChef Special, I have “lambed” it up with the humble sweet potato, parmesan cheese and penne, then topped with gremolata. Gremolata is a popular Italian condiment and I love how the dairy and herb mix adds brightness to an otherwise heavy stew, making every mouthful pop with freshness!
Ingredients: Vegetable stock (water, root vegetables, herbs), grass-fed lamb, lamb and beef meatballs, sweet potatoes, carrots, tomatoes, button mushrooms, penne pasta, parmesan cheese, cream, onions, garlic, fennel, grape must extract, mustard, capers, salt, sugar, Worcestershire sauce, cornstarch, lemons, herbs and spices
Condiment: Gremolata (parmesan cheese, lemon rind and parsley)