Pulled Lamb Pasta Bake with Salsa Verde
This is such a comforting meal and you really could use any left over roasted meat of your choice to create this dish. Short pasta is the go, and that Salsa Verde just pulls it all together in such a fresh way that you will find it hard to stop with just one serving!
It is easy to 'pull' or shred any cooked meat in the Thermomix, but this is so tender that there is no need to make extra dishes for yourself! If you did want to, my method is around 500g max at a time and *5 sec/Reverse/speed 4* If you need to repeat, only add one second at a time.
Add cooked pasta, plenty of cheese and voila! Best dinner ever. Cook Once. Eat Twice! (Just make sure that first roast is a whopper!)
Try some of our other pasta bake recipes:
Zucchini and Rigatoni Baked Pasta
Pumpkin, Ricotta and Spinach Pasta Bake
Tuna Casserole with Leeks and Fresh Dill
Mac ’n’ Cheese Three-Cheese Macaroni
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Need
- 1 Batch Salsa Verde to serve Recipe
-
Pulled Lamb
- 1 Kilo lamb leg roast, deboned by your butcher
- 1/2 Cup balsamic vinegar
- 1/2 Cup water
- 1 Tablespoon Chicken Stock Powder Recipe
- Generous Pinches pink salt flakes plus some more BUY
- 1 Tablespoon dark brown sugar
- 1 bay leaf fresh or dried
- 2 sprigs fresh rosemary
- 3 red onion roast with the lamb, but keep aside when shredding
-
The Rest
- 100 Grams Homemade Thermomix Mozzarella Cheese grated, or sliced Recipe
- 100 Grams parmesan cheese grated (Thermomix *10 sec/speed 10* )
- 100 Grams cream BUY
- Generous grinding black pepper
Do
- 1
Make the Salsa Verde up to 2 days in advance. Keep it refrigerated.
- 2
Place all pulled lamb ingredients into a casserole with a tight fitting lid and roast, covered for 1 hour at 160°C.
- 3
Turn the meat, add more stock if required. Reduce temperature to 140°C and roast further 2 hours until just falling apart.
- 4
Rest meat under foil for about 15 minutes. Shred with two forks. It should be so tender that this is no problem.
- 5
Boil pasta according to package instructions, slightly al dente is preferred.
- 6
Heat oven to 220°C.
- 7
Tip drained pasta into a buttered casserole dish and add the shredded lamb and all of the juices from the meat. Stir through.
- 8
Add the roasted red onions on top and stir through the grated cheeses and cream. Finish off with some black pepper.
- 9
Bake for 20 minutes until top of the dish is sizzling and charring.
- 10
Drizzle with the Salsa Verde quite generously and serve with a salad or roasted veggies on the side.
- 11
This is the perfect way to use up roast leftovers, so you don't necessarily have to follow all the instructions for the roasting of the lamb.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
