Roasted lamb shoulder with roasted chilli figs and gorgonzola tagliatelle

Shoulder of Lamb with sun-dried tomato pesto mash
March 29, 2017
Roasted lamb shoulder with roasted chilli figs and gorgonzola tagliatelle
April 18, 2017
Print Recipe
Roasted lamb shoulder with roasted chilli figs and gorgonzola tagliatelle
I saw my dearest friend and food doyenne Errieda du Toit prepare this dish on social media during the fig season and thought that this would work brilliantly with one of my favorite cuts of lamb, the shoulder on the bone. This is a bit and of a fuss to prepare but worth every minute spent in the kitchen. Set out an autumn weekend afternoon over Easter and cook away with a well stocked wine glass and get lost in the wonderful aromatic flavours of roasted lamb and fried figs. You are guaranteed to be mesmerized beyond a point of fixation. Cook it with gusto and lots of love and in Errieda’s own words: ”When the dish is done and plated, let it rain with parmesan...!”
Prep Time 30 minutes
Cook Time 2 to 2 1/2 hours
Servings
people
Ingredients
Ingredients for the pasta
  • 6-8 Cooked tagliatelle
  • 10 figs cut in half olive oil
  • olive oil
  • 500 ml of cream
  • chunk of gorgonzola
  • juice and rind of 1 lemon
  • salt and pepper
  • 500 ml water
  • 1 tablespoon of fish spice
  • parmesan
Ingredients for the lamb
  • 1 lamb shoulder on the bone
  • 2 onions roughly chopped
  • 5 cloves of crushed garlic
  • 5 sprigs of rosemary
  • 5 sprigs of thyme
  • 1 tablespoon of fish spice
  • 1 liter of prepared Nomu Lamb Stock
Prep Time 30 minutes
Cook Time 2 to 2 1/2 hours
Servings
people
Ingredients
Ingredients for the pasta
  • 6-8 Cooked tagliatelle
  • 10 figs cut in half olive oil
  • olive oil
  • 500 ml of cream
  • chunk of gorgonzola
  • juice and rind of 1 lemon
  • salt and pepper
  • 500 ml water
  • 1 tablespoon of fish spice
  • parmesan
Ingredients for the lamb
  • 1 lamb shoulder on the bone
  • 2 onions roughly chopped
  • 5 cloves of crushed garlic
  • 5 sprigs of rosemary
  • 5 sprigs of thyme
  • 1 tablespoon of fish spice
  • 1 liter of prepared Nomu Lamb Stock
Instructions
Pasta
  1. Combine everything in a roasting tray, cover with lid or foil and roast for about 2 to 2 1/2 hours until soft and tender pulls away from the bone.
  2. Leave to cool, strain off all the pan juices and reduce till a thick sauce forms.
  3. When cooled, roughly pull the lamb apart and wet with the pan juices.
  4. Set aside until ready for the pasta
  5. Flash fry the figs in olive oil and add desired amount of dried chilli flakes and set aside to rest.
Lamb
  1. Flash fry the figs in olive oil and add desired amount of dried chilli flakes and set aside to rest.
  2. Bring the cream and gorgonzola to the boil, whilst whisking vigorously add the lemon juice and rind.
  3. Place the pasta and pulled lamb into a large serving dish, pour the cream over, toss together and let it rain with parmesan.
Share this Recipe