ALLCAPS COOKBOOK PRESENTS: Spring Lamb Pasta with Pea Shoots and Toasted Walnuts (Patreon)

I don't have a cute story about why this is a meaningful dish. Wish I did, though maybe you're glad given how looooong pre-recipe chit-chat is getting on foodie sites, even after we explicitly told all of them we hated it like a hundred thousand times a year for ten years.

I had ground lamb. I didn't want to make meatballs. I love pea shoots. I grow peas and just eat the shoots because peas are whatever but the shoots are magic. I combined several recipes and added other elements like the walnuts for CROMCH.

And while many don't prefer the whole sweet/savory thing, I gotta tell you that a drizzle of date syrup or pomegranate molasses or balsamic glaze takes this way into the next level. It's just good spring toothsome wholesome yum, and I give it to you without a story about the lamb's charity work and phd in linguistics.

Ingredients

2 glugs extra-virgin olive oil

4 cloves garlic, minced

3 anchovies, diced fine

2 shallots, diced

Several sprigs fresh thyme, de-stemmed

1/2-1 tsp chipotle powder

2 tbsp tomato paste

1 lb ground lamb

3/4 cup white wine

1 1/2-2 cups chicken stock

1 package pappardelle or tagliatelle pasta

2 Tbsp butter

4 oz pea shoots

2 oz arugula

4 egg yolks, whipped together

Zest and juice of one lemon

1/2 cup walnut pieces

Parsley and parmesan for garnish

Tangy sweet glaze such as balsamic glaze or pomegranate molasses (optional)

ON THE LAMB

In a large, deep skillet, heat the oil over medium heat. Fry shallots until translucent and starting to crisp. Add the garlic, anchovies, thyme, spices, and cook together 1-2 minutes, until the anchovies have melded and no longer smell fishy.

Add the lamb and fry, pressing the meat into a thin layer that can crisp up on the bottom of the pan, stirring occasionally, until it is browned, 5 to 7 minutes. Season with salt and pepper.

Pour in the wine and cook until reduced by half. Add chicken stock and let it all simmer, stirring just enough to keep anything from sticking to the skillet, while cooking pasta according to packet instructions. Reserve a cup of pasta water AS ONE DOES.

During this time, toast walnuts in the toaster oven or by frying in a dry pan, but watch them closely so they don't burn.

Reduce heat and add the cooked pasta to the skillet with the lamb along with the butter and greens. Toss together, adjusting with reserved pasta cooking water if it starts to look thirsty. Turn off heat, wait 60 seconds.

Trickle some hot pasta water into the egg yolks and stir quickly. Add to the sauce and do the dance of the carbonara people, stirring until the sauce thickens and turns glossy.

Add the lemon and its guts, plus the parsley. Sprinkle parmesan and walnuts on top with a little extra squeeze of lemon and the glaze, if you feel like you wanna glaze it. 

YOU ARE NOW THE MONARCH OF SPRING