Lamb Ragu (Frozen)
In my vegetarian era lamb was one thing I really missed: most unbecoming of a vegetarian apparently. Now, I'll use just about any excuse to eat it. So, it seems, will you as I've had a number of people ask me about this.
Boneless lamb shoulder, slow cooked 'til it falls apart in a rich, homemade tomato sauce. Before packaging, stoned kalamata olives are thrown in. This makes an excellent freezer standby and goes very well with wide ribbon type pasta. Pass on the parmesan and sprinkle over some feta for a true Italian-meets-Greek match made in heaven.
Ingredients: Lamb, tomato passata, olives, garlic, olive oil, white wine vinegar, rosemary, oregano, salt, pepper.