Servings: 4
Calories: 325kcal
Equipment
- grill or smoker
- heavy bottom cast iron pan
Ingredients
- 1/4 cup olive oil
- 1/4 cup bundle wrapped in twine of the following: Parsley, Oregano, Thyme, Rosemary and Basil
- 2 shallots – finely diced
- 5 garlic cloves – finely diced
- 1 lb ground lamb
- 2 cans fire roasted diced tomatoes 12 oz each
- 3 tbsp half and half
- 1 tsp red chili flakes
- 2 parm rinds
- 1 cup of cooked gnocchi or pasta per plate
Garnish
- Fresh basil leaves
- Fresh Parmigiano cheese
Instructions
- Start by getting your smoker or grill heated to a medium heat, roughly 400F. While this is heating up, get the shallots and garlic prepped.
- Next, get a heavy bottomed cast iron pan onto the grill and preheating for a couple minutes. Add your olive oil to the pan and allow this to heat up for 4 minutes. Once heated and shimmering, add your bundle of herbs and sauté in the oil. Keep an eye on it; you want to flavor the oil, not burn the herbs. You should be able to do it in about 4-5 min.
- Next, add the shallots and sauté for a couple minutes until turned translucent. Add your garlic as well and continue to heat until the garlic is fragrant. You should only need 2-3 min for this.
- Next, add the ground lamb to the pan. Smash and squish it in the pan till it is covering the base of it. Close the lid and allow to smoke/cook for 5 minutes. Open up the grill, and give it a good mix. Close it and cook for another 5 minutes or until the pink color has gone.
- Now add your cans of tomatoes. Give the sauce mix a good stir and allow to the tomatoes to cover all the Lamb and Shallots/ Garlic. Also, add your Parm Rinds now. Let this heat up and simmer away for about 20 min or so. You really want the flavors to start to come together here. You want the rinds to start to melt and let go of ALL their deliciousness. If you want to let it go even further in the simmer, maybe add a 1/4 cup of water. You want the sauce to be thick, but not stand-a-spoon-in thick.
- Remove the pan from the heat, and remove the herb bundle, the rinds, and crush up the tomatoes a bit more. Stir in the chili flakes and add the half and half. Stir well and the sauce is done! Place back on to the grill and let hang out while you cook your pasta or gnocchi. Coat them with the sauce and serve with a generous grating of Parmigiano and fresh basil!
Nutrition
Calories: 325kcal
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