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Roasted Pepper and Lamb Ragu

Roasted Pepper and Lamb Ragu

Roasted Pepper and Lamb Ragu

with Rosemary and Penne Rigate (Swap)

Recipe Development TeamPublished on February 25, 2014

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Inspiration really can come from the most unlikely places. When quizzed about the origins of this recipe, our chef went into another of his food-induced daydreams and started telling us about the time he lived in Bangkok. We’d seen this trick previously in Prime Minister’s Question Time when a politician gets asked one question and decides to answer an entirely different one. As it turns out though, he’d met two Sicilian brothers who moved to Thailand to introduce some good home cooked food at their restaurant, Calderazzo. This is a variation on one of their signature dishes, best accompanied by a cold Thai beer ;-)

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active

DifficultyEasy

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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