12 Hour Braised Lamb Pappardelle, Tomato Ragu & Goats Cheese Crumb

Method

• Bring a large pan of water to the boil
• Put a frying pan on a high heat and add 1 tablespoon of oil
• Place the lamb pouch in the water for 8-10 minutes on a gentle simmer
• Add stock to the frying pan on a high heat and bring to rapid boil. Add the ragu and turn down low. Stir occasionally.
• Carefully remove the lamb from the boiling water ( keep this water) and empty the pouch contents into the pan with the napoli
• Add a pinch of salt to the boiling water and add the pasta
• After the pasta has cooked for 2 -3 minutes drain and add to the saucepan mixing everything together
• Break the goats cheese over the top.
• Split between two plates and sprinkle with the breadcrumbs