Lamb Mixture


  1. Heat a large oven proof sauce pan, add the oil and brown off the lamb. Once browned remove and brown the vegetables.
  2. For the rosemary, deep fry at 180 degrees until crisp. 30 seconds maximum.
  3. Add everything back into the pan, then add the wine, deglaze the pan. Add the remaining lamb mixture ingredients and put the lid on the pot or make a lid with tin foil. Place onto a 125 degrees oven for 2 hours or until the meat flakes apart.
  4. Strain the liquid from the meat and veggies. Using a spoon pick through the cooked mixture and separate the meat. Throw the veggies and herbs away, they have done their job.
  5. Using a pair of forks pull the meat apart and then add to the liquid.
  6. In a large mixing bowl combine all the ingredients for the ricotta filling and mix together well. If the mixture is still a little too thick to spread add 50ml of water or the same amount of lemon juice.
  7. To assemble the Lasagne get a baking tray and spread a thin layer of ricotta on the bottom, then top with a layer of the curly lasagne sheets. Top that with a layer of the lamb mixture and repeat the process until you have used all your mixture or have reached the top of the baking dish, make sure the top layer is ricotta.
  8. Top the final layer with the grated parmesan and bake in an oven at 180 degrees for 35 minutes or until the top is golden and crunchy and the pasta is cooked. You can check the cooking of the pasta by poking a knife into the centre.
  9. Top with the deep fried rosemary and serve.