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Preparation
in 1 hour and 15 minutes
Cooking
in 8 minutes
- Sauté onion and garlic in olive oil, add the leg of lamb cut into cubes and brown everything well.
- Season with salt and pepper, deglaze with red wine.
- Add the saffron to the vegetable broth and pour over the meat, then add the bay leaf.
- Covered, let the lamb sauce simmer over a moderate heat for 45 minutes.
- Ten minutes before the end of cooking, add cherry tomatoes, thyme, oregano, rosemary, sage and basil leaves and bring again to a boil for a short time. Cook the Spaghetti pasta in salted water for 8 minutes until al dente.
- Mix the noodles into the sauce and serve sprinkled with cheese.
Ingredients
200
g
200
g
leg of lamb or lamb joint cut into small chunks
100
ml
vegetable stock
1/2-1
chopped onion
1
clove of garlic, chopped
1
sprig
rosemary
1
sprig
oregano
1
sprig
thyme
1
sprig
sage
1
bay leaf
1
g
saffron threads
50
ml
olive oil
100
g
cherry tomatoes
5
basil leaves
50
ml
red wine
a little bit of
grated pecorino (sheep's cheese)
to taste
salt and pepper
Nutritional & Dietary
Gluten-free
Lactose free
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
901 kj
214 kcal
Carbs
21 g
Fat
10 g
Protein
8 g
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in this recipe
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