Knowing our family’s love affair with lamb, Lava Lake sent some lamb shoulder and ground lamb for our Mother’s day weekend celebration. Plan A was to make a stew with the shoulder, but if you read about our whirlwind weekend in New York, you understand there was precious little time to cook. We moved to Plan B.
While Maggy and Sharon were selecting meats and cheeses at Murray’s Cheese Shop, I spied a table display of really good pastas and sauce. With the ground lamb at home, we were able to assemble a pretty spectacular meal for six in about 15 minutes. We eventually made the lamb stew, but that’s another story…
- Heat 3 quarts of water and a generous sprinkling of salt to boil in a large pot. Add pasta and using package cooking times as a guide boil, partially covered and stirring occasionally, until just tender. Drain and return to pot.
- Meanwhile, cook lamb in a large skillet, breaking it into small bits as it cooks. Stir in sauce; simmer to blend flavors, about 5 minutes.
- Pour sauce over pasta; toss to coat. Sprinkle generously with cheese and serve.