Ingredients:
- 400g *fuži* pasta with chili pepper
- leg of lamb (whole)
- vegetables: onion, carrot, celery stalk, garlic
- herbs: mint, rosemary
- red wine
- stock
- nutmeg
- pepper and salt
- lemon
- butter
- Parmesan cheese
Preparation
Season the pieces of lamb leg with salt and pepper. Sear the meat quickly on all sides in olive oil.
Remove the meat and set it aside; in the same pot, sauté the chopped onion, carrot, and celery.
Sauté the vegetables until they soften. Add a few cloves of garlic, along with herbs—mint and rosemary.
Deglaze the pan with 2 dl of red wine.
Add grated nutmeg, lemon, and pepper, then pour in enough stock to cover.
Return the meat to the pot with the vegetables, cover, and place in the oven at 160°C for 2.5 hours.
Once the lamb is cooked, carefully remove the meat from the bones.
Puree the vegetables to create a smooth, silky sauce.
Cook the chili-infused *fuži* pasta according to the package instructions, then combine it with the sauce and the meat.
Just before finishing, stir in a knob of butter and some grated Parmesan cheese.
Serving
About the author of the recipe
Stjepan Vukadin
Stjepan Vukadin poznati je hrvatski kuhar, kojeg već nekoliko sezona gledamo kao člana žirija hrvatskog MasterChefa. Rođen i odrastao u Dalmaciji, Vukadin spaja tradiciju s modernim tehnikama, istražujući lokalne okuse i namirnice koje obogaćuje kreativnim pristupom. Njegovi recepti odišu mediteranskom dušom i prilagođeni su ljubiteljima autentičnih i inovativnih okusa, čime unosi dašak svoje kulinarske strasti u svako jelo.
