1. Boil the pasta:
Bring a large pot of salted water to a boil.

Cook pasta 2–3 minutes less than the package directions (it will finish cooking in the sauce).

Reserve 1 cup pasta water, then drain.

2. Brown the lamb:
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. 

Add American lamb in clumps and press down slightly.

Let it brown undisturbed for 3–4 minutes until deeply crisped, then break it up, add fennel, salt, and pepper, and cook until browned all over.

Transfer to a plate, leaving drippings in the pan.

3. Cook the zucchini:
Lower heat to medium. Add another drizzle of oil if needed, then add the grated zucchini and a pinch of salt.

Cook, stirring occasionally, for 7–10 minutes, until soft, jammy, and lightly golden.

4. Build the sauce:
Add garlic and red pepper flakes and cook for 1 minute until fragrant.

Stir in the corn and cook 2–3 minutes to warm through.

Add lemon zest, juice, parmesan, and a big splash of pasta water.

Stir until a sauce forms, adding more pasta water as needed to reach a loose, glossy consistency.

5. Add pasta and lamb:
Add drained pasta to the skillet and toss to coat, loosening with more pasta water if needed.

Fold the crispy lamb back in and add salt and pepper to taste.

6. Finish and serve:
Tear burrata over the top.

Sprinkle with more parmesan, cracked pepper, and basil if using.

Serve warm with a final drizzle of olive oil.