I used to make this Italian-French fusion dish that I had invented myself on a regular basis, but hadn’t for a while as I was concentrating on more traditional dishes. I wanted to make something with lamb, remembered this dish and realised that I hadn’t blogged about it yet. So I made it again and decided to make it again more often since it is very flavorful. You can make this with any tender lamb such as lamb loin, lamb tenderloin or leg of a young lamb.
300 grams (2/3 pound) boneless tender lamb
150 grams (1/3 pound) short pasta such as penne, or more to serve 3
1 eggplant (aubergine)
1 zucchini (courgette)
1 bell pepper
125 ml (1/2 cup) concentrated lamb stock, preferably home-made
125 ml (1/2 cup) red wine, preferably the same pinot noir you will drink with it
8 fresh thyme sprigs + 1 Tbsp fresh thyme leaves
1 bay leaf
1 shallot, chopped
1 clove garlic
2 Tbsp sieved tomatoes (tomato puree)
1 Tbsp honey, preferably thyme honey
salt and freshly ground black pepper
flour for dusting
I like to use a whole garlic clove and discard it later, but you can also mince the garlic.
Season with salt and freshly ground pepper. Cover with a lid and lower the heat to medium. Cook for half an hour until the vegetables are almost tender, stirring now and then and checking that the vegetables don’t burn.
Meanwhile, boil the pasta al dente in ample salted water according to package instructions.
This is good with an oaked full-bodied pinot noir. The wine should not be too dry because of the honey. We enjoyed it very much with a 2009 red Sancerre from Vacheron.