Lamb and Rosemary Mac with Pecorino and Feta Crumb Topping

By: Deborah

This lamb and rosemary mac with pecorino and feta crumb topping recipe combines tender lamb, fragrant rosemary, creamy pasta, and a golden pecorino and feta crumb topping for the ultimate comfort food.

PREP: 25

COOK: 2 50

TOTAL: 3 15

Course: Main

Cuisine: Italian

Servings: 8 people

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Equipment

Ingredients

For the lamb and rosemary ragu:

1 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 kg (2.2 lb) boneless lamb shoulder diced
900 ml (4 cups) tomato passata
4 rosemary sprigs
0.5 tsp fennel seeds
2 cloves garlic finely chopped
4 anchovy fillets in oil drained
2 red chillies finely chopped (I leave the seeds in!)

For the macaroni and cheese:

250 g (2 ⅓ cups) macaroni pasta
50 g (3 ½ tbsp) unsalted butter
35 g (⅓ cup) plain flour
600 ml (2 ½ cups) milk (I use semi-skimmed)
100 g (1 cups) pecorino finely grated
salt and freshly ground black pepper
100 g (¾ cups) feta crumbled
30 g (2 tbsp) panko breadcrumbs

Instructions

Make the ragu first - heat the oil in a flameproof casserole over a high heat. Season the lamb and add it to the casserole. Cook for 6 to 8 minutes, turning until browned all over. Then add the passata, 3 of the rosemary sprigs, fennel seeds, garlic, anchovies and chopped chilli. Season with salt and pepper, reduce heat to a simmer, cover and cook for 2 hours or until lamb is tender.
Once lamb is cooked, turn off the heat and set aside.
Preheat the oven to 200C/180C fan/gas 6.
Cook the macaroni according to the instructions on the packet, drain and set aside.
Meanwhile, make the sauce for the macaroni - melt the butter in a saucepan over a medium heat. Add flour and cook, stirring, for 1 minute, then gradually add the milk and bring to a simmer. Cook for 5 minutes or until thickened. Stir in the macaroni and 50g of the pecorino. Season with salt and freshly ground pepper, to taste.
Top the ragu in the casserole with the macaroni and cheese (starting in the centre and working your way out to the edges), then scatter over the feta, panko breadcrumbs, the leaves from the remaining rosemary sprig and the remaining 50g of pecorino.
Bake in the oven for 20 minutes or until golden and bubbling. Leave to stand for 5 to 10 minutes before serving.
Enjoy with some authentic focaccia…and look forward to the leftovers, if there are any!!

Notes

Vegetarian option - replace the lamb with sautéed mushrooms, lentils, or roasted aubergine for a rich, meat-free version.

Gluten-free option - use gluten-free pasta and breadcrumbs.

Cheese options - mix parmesan or gruyere with the pecorino and feta for added depth.

This lamb and rosemary mac with pecorino and feta crumb topping recipe is easily halved if you're cooking for less people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, lamb pasta, lamb shoulder, macaroni pasta, pasta bake, winter warmer

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