Lamb Casarecce Pasta

Ingredients:  

• 2tsp olive oil  
• 500g butterflied lamb leg  
• 4 cloves garlic, sliced  
• 3 chillis, sliced  
• 500g cherry/grape tomatoes, halved  
• 2 cups broccolini  
• Juice of 1 lemon  
• Pinch of salt & pepper  
• 1 cup parmesan cheese  
• 500g of Pasta Gallery Casarecce  
• ½ cup pasta water 

 Method:

1. Heat olive oil in a large frying pan over medium–high heat. Pat the lamb dry with paper towel, season lightly with salt and pepper, then add to the hot pan. Sear for 3–4 minutes on each side, or until browned on the outside and cooked to your liking. Transfer to a plate, cover loosely with foil, and allow to rest for 5–10 minutes before slicing thinly against the grain. 
2. Bring a large pot of salted water to the boil. Add the casarecce pasta and cook according to packet instructions until al dente. Reserve ½ cup of the cooking water, then drain the pasta. 
3. While the pasta cooks, return the frying pan (used for the lamb) to medium heat. Add a touch more olive oil if needed, then sauté the garlic and chilli for 1–2 minutes until fragrant, taking care not to burn the garlic. 
4. Add the cherry tomatoes to the pan and cook for 3–4 minutes, stirring occasionally, until softened and starting to release their juices. Add the broccolini and cook for 2–3 minutes, or until just tender but still bright green. 
5. Return the sliced lamb and any resting juices to the pan. Add the drained pasta, reserved pasta water, lemon juice, salt, pepper, and most of the parmesan. Toss well to combine, allowing the pasta water to emulsify with the sauce for a silky texture. 
6. Divide among plates, sprinkle with the remaining parmesan, and serve immediately.