Cut meat off of 4 lamb chops, finely chop it and set aside.
Fry lamb bones and big pieces of fat until nicely caramelised, then add Rosemary and deglaze pan with white wine and a bit of water. Strain broth and set aside.
Fry chopped lamb, along with half a finely chopped onion, until nicely caramelised, the deglaze pan with a little white wine and the broth prepared earlier.
Add almost al-dente pasta, along with finely chopped mint, pecorino, a good glug of extra Virgin olive oil and a little pasta water, and toss together until pasta is ready.
Plate up and garnish with pecorino and mint leaves.
2 Comments
Recipe:
Cut meat off of 4 lamb chops, finely chop it and set aside.
Fry lamb bones and big pieces of fat until nicely caramelised, then add Rosemary and deglaze pan with white wine and a bit of water. Strain broth and set aside.
Fry chopped lamb, along with half a finely chopped onion, until nicely caramelised, the deglaze pan with a little white wine and the broth prepared earlier.
Add almost al-dente pasta, along with finely chopped mint, pecorino, a good glug of extra Virgin olive oil and a little pasta water, and toss together until pasta is ready.
Plate up and garnish with pecorino and mint leaves.
Oh, and season as you go with salt and pepper.
Looks delicious. Thank you for the recipe.