Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a frying pan, add the lamb, season and cook until browned. You shouldn’t need any oil as the lamb has enough natural fat. Add the garlic and cook for 2 minutes. Add the herbs and cinnamon and cook for 3-4 minutes. Add the tomatoes and wine. Add a teacupful of water and bring to a simmer. Crumble in the stock cube and season. Cook for 30 minutes.
Meanwhile, make the béchamel. Melt the butter and stir in the flour to make a paste. Cook for a few minutes, stirring, then gradually add the milk, mixing each time until you have a smooth sauce. Stir in the cheddar then take off the heat and stir in the egg with salt, pepper and a grating of nutmeg. Heat the oven to 200C/fan 180C/gas 6.
Cook the pasta then drain. Tip into the lamb sauce and stir. Tip the lamb pasta into a big baking dish, then spoon over the béchamel. Bake for 20-30 minutes until golden.