Chimichurri Lamb Lasagne


1. Mince the lamb on a 6mm plate once & mix with the beef steak spices & DS bind.

2.Add the Chimichurri sauce to the lamb & mix well ensuring that there are no clumps of meat and that it is a smooth paste.

3.  A 1kg mix is the right amount to make 4 x 2 portion aluminium trays. Spoon half of the mix equally into 4 trays.

4. Spread out & lay lasagne sheets over the mix making sure not to overlap them.

5. Repeat again with the remaining mix & lasagne sheets.

6. Use no more than 2 layers of lasagne as any more will produce a dry product.

7. Take 2 tablespoons of Gratin Sauce & spread out over the top of the pasta.

8. Top with grated cheese & a grind of Chimichurri spice mix del mondo.

Cook at no higher than 150c gas mark 3-4 for 30-35 minutes.

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