Malfadine, Lamb & Fennel Ragu

A rich, aromatic ragu with tender lamb, sweet fennel, and a silky miso-infused sauce—perfect cool weather comfort. For the lamb & marinade • 500g deboned lamb leg • 50g shiro miso • 250ml white wine • 2 cloves garlic, finely chopped • 2 sprigs lemon thyme for the sauce • 2 sprigs lemon thyme • 1 sprig rosemary • 2 bay leaves • 15g fennel seeds • 150g fennel • 50g carrot • 50g white onion • 250g yellow cherry tomatoes • 150ml evoo • 80g pp fettuccine • 5g toasted fennel seeds • 3 sprigs tarragon • 4 leaves mint • salt Combine marinade ingredients and coat the lamb generously. Marinate for at least 2 hours. Remove lamb, drain excess, and strain the marinade to reserve. Brown lamb in 100ml evoo over high heat. Remove and set aside. Lower heat, sauté finely diced fennel, carrot, and onion with a pinch of salt until soft and translucent. Add bouquet garni (thyme, rosemary, bay) and cherry tomatoes. Crush tomatoes as they soften. Deglaze with 150ml reserved marinade. Reduce until sticky. Add water to loosen, return lamb to pot, and cover with water. Simmer gently for 90 mins. Remove lamb, let cool, and dice into 1cm cubes. Blend sauce until smooth, emulsifying with remaining evoo. Return diced lamb to the sauce. Season to taste. To Serve Boil salted water and cook pasta Warm sauce gently Toss pasta with sauce, finish with tarragon and mint Plate and garnish with toasted fennel seeds #lambleg #lamb #australianlamb #pasta #ragu #malfadine #asmr #recipe #chef #cook #reels #reelsinstagram #viralreels #explorepage #instareels #fyp #foodie