Rotini Pasta with Braised Lamb Shoulder

Name: Rotini Pasta with Braised Lamb Shoulder
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 pkg (340 g) Catelli® Classic Rotini; 1/4 (60 ml) cup Olive oil; 1/2 (125 ml) cup Cherry tomatoes; 8 cloves garlic, sliced; 1/2 (2.5 ml) tsp crushed chilies; 1/4 (10 g) cup chopped fresh Italian parsley; 1 (250 ml) cup baby arugula leaves; 3/4 (30 g) cup packed fresh basil leaves, cut in chiffonade (thinly sliced); 1/4 (10 g) cup shaved Pecorino Romano cheese; kosher salt and cracked black pepper, to taste; Lamb shoulder: Rotini Pasta with Braised Lamb Shoulder - Lamb shoulder:; 1/2 (125 ml) cup sea salt; 1 (225 g) cup sugar; 1/4 (60 ml) cup citrus zest (lemon, lime, orange); 2 sprigs fresh rosemary; 1/4 (60 ml) cup toasted, cracked peppercorns; 1 tbsp(15 ) ml toasted crushed juniper berries; 1 Bay leaf; 2 (908 g) lbs boneless lamb shoulder; 8 (2 L) cups stock (lamb, chicken, beef, or vegetable stock can be used)

This bold and rustic rotini dish features tender pulled lamb, blistered tomatoes, and fresh herbs in a rich, garlicky sauce. A satisfying meal layered with flavour, perfect for your next cozy dinner.

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Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

30 minutes

Cook time

1 hours

Servings

4 servings

Catelli Classic Rotini

Ingredients

4 servings

1 pkg (340 g) Catelli^® Classic Rotini

1/4 (60 ml) cupOlive oil

1/2 (125 ml) cupCherry tomatoes

8 clovesgarlic, sliced

1/2 (2.5 ml) tspcrushed chilies

1/4 (10 g) cupchopped fresh Italian parsley

1 (250 ml) cupbaby arugula leaves

3/4 (30 g) cuppacked fresh basil leaves, cut in chiffonade (thinly sliced)

1/4 (10 g) cupshaved Pecorino Romano cheese

kosher salt and cracked black pepper, to taste

Rotini Pasta with Braised Lamb Shoulder - Lamb shoulder:

1/2 (125 ml) cupsea salt

1 (225 g) cupsugar

1/4 (60 ml) cupcitrus zest (lemon, lime, orange)

2 sprigsfresh rosemary

1/4 (60 ml) cuptoasted, cracked peppercorns

1 tbsp(15 ) mltoasted crushed juniper berries

1Bay leaf

2 (908 g) lbsboneless lamb shoulder

8 (2 L) cupsstock (lamb, chicken, beef, or vegetable stock can be used)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook the pasta al dente according to package directions (see Step 3 for how to remove the pasta, and save the pasta water when done).

Step 2

In a large skillet, heat olive oil over medium heat. Add the tomatoes and sauté until skin begins to blister. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Once the garlic is golden, add the crushed chilies and let toast for a minute, then ladle in 2 cups of pasta water.

Step 3

Bring the sauce to a rapid boil. Season with salt to taste. Once the sauce has reduced by about half and the rotini is cooked al dente, scoop the pasta from the water and add to the sauce.

Step 4

Add the lamb shoulder (see below). Add the parsley and the arugula. Cook and toss to coat the pasta with the sauce. Remove from heat and add the basil. Toss altogether, adding a drizzle of olive oil, and serve immediately.

Step 5

Garnish each serving with shaved Pecorino Romano cheese.

Step 6

Pre-heat oven to 250°F.

Step 7

In a large stainless bowl, combine the salt, sugar, zest, herbs and spices. Add the lamb shoulder and ensure an even coating of the curing salts all around the meat. Refrigerate for 2 hours.

Step 8

Remove lamb from the cure and rinse excess curing mixture off of the meat.

Step 9

Add the lamb and the stock to an oven-safe casserole or braising dish, ensuring the dish you have chosen allows the lamb to be submerged halfway in the stock. Place in the 250°F oven and cook slowly until meat begins to pull apart easily when tested with a fork, for 3 to 4 hours. Remove from oven; allow to cool for one hour.

Step 10

Remove lamb from stock, trim excess fat, and pull meat apart into bite size pieces with two forks.