Lemon-Garlic Lamb Pasta

Instructions

1. Prepare Ingredients

   3 min hands-on10 min waiting

   • Finely slice the garlic cloves.
   • Zest and juice the lemons, keeping them separate.
   • Roughly chop the sun-dried tomatoes.
   • Bring a large pot of salted water to a boil.

2. Cook the Pasta

   2 min hands-on10 min waiting

   • Cook the pasta in boiling salted water until al dente.
   • Reserve some pasta water before draining.

3. Sauté Garlic

   3 min hands-on

   • Heat olive oil in a large pan over medium heat.
   • Add sliced garlic and sauté until fragrant and golden.

4. Build the Sauce

   1 min hands-on5 min waiting

   • Add chopped sun-dried tomatoes to the pan.
   • Squeeze in lemon juice and stir to deglaze.
   • Add some warm water or reserved pasta water.
   • Simmer gently to meld flavors.

5. Incorporate Lamb

   2 min hands-on

   • Add crumbled lamb to the sauce.
   • Stir to warm through and absorb flavors.

6. Combine Pasta and Sauce

   2 min hands-on

   • Transfer cooked pasta to the pan with the sauce.
   • Toss to coat evenly, adding pasta water if needed.

7. Finish with Parmesan

   1 min hands-on

   • Sprinkle in grated Parmesan and toss to combine.
   • Adjust seasoning with salt and black pepper.

8. Serve

   2 min hands-on

   • Divide pasta between serving bowls.
   • Garnish with Parmesan, lemon zest, and olive oil.
   • Cooking tips:
   • For juicier lamb, increase the quantity and brown it lightly before adding garlic.
   • Balance the acidity by adding a pinch of sugar or extra Parmesan if needed.
   • Use reserved pasta water sparingly to adjust sauce consistency.