INGREDIENTS

480 g fillet of lamb
400 g orecchiette pasta
480 ml beef stock
400 ml unseasoned tomato juice
Salt
Freshly ground black pepper
1 tbsp olive oil
2 cloves garlic
5–10 rosemary needles (depending on personal taste)

HOW TO MAKE IT

1. Cook the pasta in accordance with the packaging instructions until al dente.
2. Finely chop the rosemary needles, peel the garlic and finely chop.
3. Chop the lamb fillet and fry it together with the rosemary and garlic in 1 tbsp of olive oil in a large non-stick pan until it starts to brown. Remove the meat and keep warm.
4. Add the stock and tomato juice to the pan and allow to reduce at a medium heat. Add the meat and the drained pasta, season with salt and pepper and simmer for a further 3 min. until the sauce starts to thicken.
5. Serve on warmed plates.