Recipe Provided ByAmerican Lamb Board
4 to 6
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 pound orecchiette pasta
- 1 bunch broccolini (about 12 ounces), cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1-1/4 pounds ground American Lamb
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon dried red pepper flakes
- 3/4 cup grated Pecorino Romano or Parmigiano Reggiano cheese
Bring 6 quarts of water to a boil in a large pot; season with 1 tablespoon salt. Add the pasta; cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes. Add broccolini; cook 3 more minutes, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup cooking water.
Meanwhile, heat oil over medium-high heat in a Dutch oven or other large pot. Add American Lamb; break it up into small chunks. Cook, stirring occasionally, until lamb is deeply browned and a little crispy, about 10 minutes. Stir in garlic and pepper flakes (to taste); season with 1 teaspoon of salt and cook about 1 minute longer.
Reduce heat to medium-low; stir pasta and broccolini into the pot with the lamb. Add reserved cooking water; continue cooking about 1 to 2 minutes more to allow the pasta to absorb the flavors. Sprinkle in about 1/2 cup of the cheese; stir to combine well. Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest