Babarcoa Lamb Lasagne

SUMMARY

When spicy pulled lamb collides with classic Italian stylings, this lasagne is a game changer in the truest scene on the phrase. Make it, we promise you wont be disappointed.. for an extra slutty touch add an extra layer of oozy mozzarella in the centre or even go totally wild and drizzle over some decadent truffle oil!

RECIPE

1. The labour in this dish is in the time it takes to do the lamb but really it’s super simple..

   
   

2. Pre heat the oven to 150c fan cover the lamb in the dry rub and give it 3 hours in that oven

   
   

3. To make the adobo put all the ingredients apart from the beer into a blender and blitz together well

   
   

4. Remove the lamb from the oven and pour over the adobo and pour the beer around the outside of the now covered lamb, seal tightly with cling film and return to an oven at 130c for a further 3 hours until it’s melt in your mouth tender.

   
   

5. Remove the lamb from the sauce and reduce the remaining liquid/sauce in a saucepan until it’s thick enough to coat the lamb, shred the lamb into the sauce and this is now your meat sauce element of the lasagne.

   
   

6. To make the bechamel melt the butter and stir in the flour then add the milk splash at a time constantly stirring so it doesn’t go lumpy.

   
   

7. Once all the milk is incorporated cook over a low heat adding the bay leaf and some seasoning until all the flavour has gone finally adding the cream cheese.

   
   

8. Build the lasagne by adding the components in this order lamb, bechamel, cheese, pasta, lamb, bechamel, pasta, bechamel, cheese.

   
   

9. Heat oven to 180c and bake the lasagne for 45 mins for the last ten minutes sprinkle over basil, parmesan and a drizzle of your chosen oil

   
   

10. Serve with garlic bread because.. why not. Enjoy.