Lamb Casserole with Feta, Spaghetti Nest, and Tomato Sauce

Ingredients

• 200 g spaghetti
• Salt
• 2 white vegetable onions
• 1 Carrot
• 1 Garlic clove
• 6 tbsp Olive oil
• 3 tbsp chopped basil
• 1 bay leaf
• 1 can diced tomatoes (480 g drained weight)
• 650 g lamb fillet
• 150 g Feta
• pepper (ground)
• 1 tsp sugar

Instructions

1. 1.

   Cook the spaghetti in plenty of boiling salted water until al dente, drain, rinse with cold water and let rest. Peel and finely chop the onions, carrot, and garlic.

2. 2.

   Heat 2 tbsp oil in a pot, quickly sauté the chopped vegetables. Add basil, bay leaf, and canned tomatoes; bring to a boil and simmer uncovered for about 20 minutes. Wash, pat dry, trim fat and sinew from the lamb fillets, cut into eight pieces, season with salt and pepper. Preheat the oven grill. Heat 2 tbsp oil in a skillet, brown the meat around 2‑4 minutes per side.

3. 3.

   Slice the feta into 8 slices. Place two lamb slices next to each other on a baking sheet, top each with two feta slices. Use a fork to twist the spaghetti into four nests and place them over the feta. Season the noodles with salt, pepper, drizzle remaining oil. Bake under the grill for 4‑6 minutes until golden.

4. 4.

   Season the tomato sauce with salt, pepper, and sugar; taste and adjust. Plate the lamb on four dishes and serve.