I’m over the moon because it’s almost weekend! I always look forward to bonding weekends with my family. This weekend is a special one as we have close friends from the Philippines visiting us here in Singapore. They are Albert’s Ninong Jun and Ninang Jolly, together with their three lovely kids and Jolly’s sister Joy. ‘Ninong’ and ‘Ninang’ mean godfather and godmother, respectively. The last time we saw them was during our vacation in the Philippines last December 2013. This visit is a good opportunity to catch up with our good friends. Jun and Jolly were two of our housemates during our first few years in Singapore.

I’m always glad to have visitors to our humble abode because it only happens once in a blue moon. There are times that our dinner would become boring, with just the three of us eating my cooking.

Whenever we entertain guests, we set aside the words D-I-E-T and LOW-CARB for one night! And for this special occasion, I prepared Vietnamese Mango Salad, Pulled Lamb Leg Pasta, Lamb Chops with Coriander Pesto and Albert’s favorite, Chocolate Ganache Cake for our dessert.

_DSC9457 Pulled Lamb Leg Pasta

Pulled Lamb Leg Pasta
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Prep Time
30 min
Cook Time
3 min
Prep Time
30 min
Cook Time
3 min
  1. 3 tablespoons olive oil
  2. Salt and freshly ground black pepper
  3. 2 sprig of rosemary, finely chopped
  4. 10 sprig of thyme, finely chopped
  5. Parsley, finely chopped for serving
  6. 1 lamb leg, boneless
  7. 2 stalks celery, coarsely chopped
  8. 2 carrots, diced
  9. 1 large onion, coarsely chopped
  10. 1 red bell pepper, diced
  11. 1 green bell pepper, diced
  12. 2 cup passata/tomato puree
  13. 2 tablespoon tomato paste
  14. 1 cup red wine
  15. 5 cups chicken stock or water
  16. 500g cherry tomatoes
  17. 3 cloves of garlic, minced
  18. 500g Conchiglie
  1. Preheat oven to 200C/400F.
  2. In a small baking pan or dish, toss tomatoes in olive oil with minced garlic and season with salt and pepper. Roast for 30 minutes.
  3. In a bowl, mix salt, pepper, thyme and rosemary. Season lamb leg on both sides with dry herb mixture.
  4. Heat oil in a medium-size Dutch oven over high heat until smoking. Sear lamb leg until golden to dark brown on all sides. Remove the shanks to a plate.
  5. Add celery, carrots, and onions and cook until caramelized.
  6. Add red wine and simmer for 5 minutes.
  7. Add chicken stock and return the lamb leg; bring to a boil on stove.
  8. Add in the roasted tomatoes, red and green bell pepper cover and bake in the oven for 2 hours or until tender.
  9. Let it cool for few minutes and put the sauce in the food processor and process until your desired texture.
  10. Cook conchiglie according to packaging instruction.
  11. Serve the pasta, lamb with sauce, chopped parsley and sprinkle with parmesan cheese.
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_DSC9456 Pulled Lamb Leg Pasta _DSC9458 Pulled Lamb Leg Pasta