Lunch · Latin American · 10 min
Australian Lamb Shoulder 'Estofado' with Wilted Chard and Garlic
- Calories
- 547
- Protein
- 55g
- Carbs
- 57g
- Fat
- 14g
Ingredients
- 230g Australian lamb shoulder, lean only, trimmed, raw
- 65.0 g Whole wheat rigatoni pasta
- 65.0 g Swiss chard, raw
- 8.7 g Fresh garlic, minced
Method
- 01Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 9-10 minutes.
- 02While the pasta boils, cut the lamb shoulder into 1-inch cubes. Using a heavy-bottomed pot, sear the lamb over medium-high heat until deeply browned on all sides, letting the natural fats render.
- 03Add the minced garlic to the lamb, stirring constantly for 30 seconds until fragrant and golden. Add a splash of water to deglaze the pan, scraping up the flavorful browned bits from the bottom.
- 04Add the Swiss chard leaves to the pot with the lamb, allowing them to wilt down in the residual juices, which takes about 2-3 minutes.
- 05Drain the pasta, reserving a small amount of starchy water. Toss the rigatoni into the pot with the lamb and chard. The starch will help create a light, savory coating.
- 06Serve immediately in a shallow bowl, ensuring the tender lamb and vibrant greens are evenly distributed. Garnish with a crack of fresh black pepper.
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