Leg of Lamb Ragu
- olive oil (approximately 1 to 2 ounces)
- leg of lamb (3-5 lbs)
- fresh mint
- 6-10 fresh garlic cloves
- 2 cans of diced tomatoes
- 1 yellow onion, medium
- elbow noodles (half of a box / around 300 g)
1.) Preheat oven to 200 degrees
2.) Dice your onion.
3.) Place cans of tomato, with juices, into a dutch oven (or another large oven safe pot) along with the chopped onion and the olive oil.
4.) Peel garlic and chop any large pieces of garlic in half. Remove mint leaves from the stems.
5.) Take the lamb and remove any netting it might have come in. Take a sharp knife and make deep holes throughout the lamb. Stuff all the holes with the garlic and mint leaves. Can mix both in the hole or just put mint or garlic in the hole.
6.) Place lamb on top of the tomato/onion mixture.
7.) Cook (covered) for 3 – 3.5 hours. Every 30 minutes spoon some of the juices on top of the lamb. In the last 40 minutes add the noodles to the tomato/onion mixture. Mix the noodles so they are in with the juices.