Lamb Chops and Ragù with Malloreddus

• Recipe by Efisio Farris

“I learned to make ragù from sausage or the bits of meat and fat left over from butchering animals—including the scraps and tough shoulder meat from pigs, wild boars and lamb,” says Farris. “This recipe honors the technique I learned from my mother, Katerina.” Farris tosses the ragù with the classic Sardinian pasta malloreddus, then serves it with succulent lamb chops.

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 1/4 pound ground lamb
3. Salt and freshly ground pepper
4. 2 medium shallots, very finely chopped
5. 2 thyme sprigs, plus 1 teaspoon chopped thyme
6. 1 rosemary sprig, plus 1 teaspoon chopped rosemary
7. 1 bay leaf
8. 1/2 small onion, finely chopped
9. 1 cup dry red wine
10. 1/2 cup chicken stock
11. 2 cups prepared tomato sauce
12. 2 tablespoons chopped basil
13. 8 lamb rib chops, about 1/2 inch thick
14. 1 pound malloreddus pasta (see Note), gnochetti or cavatelli
15. 1/2 cup freshly grated pecorino cheese (11/2 ounces), preferably Pecorino Sardo

Directions

1. In a medium saucepan, heat 2 tablespoons of the olive oil. Add the ground lamb, season with salt and pepper and cook over moderately high heat, stirring to break up the meat, until browned, about 4 minutes. Add the shallots, thyme and rosemary sprigs, bay leaf and the chopped onion and cook over moderate heat, stirring occasionally, until the shallots and onion are softened, about 4 minutes. Add the red wine and boil over high heat until reduced by three-quarters, about 4 minutes. Add the chicken stock and tomato sauce and simmer over low heat, stirring occasionally, until thickened, about 20 minutes. Stir in the basil and season with salt and pepper. Discard the thyme and rosemary sprigs and the bay leaf and keep the sauce hot.
2. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the lamb chops with salt and pepper and pat the chopped thyme and rosemary onto the meat. Add the chops to the skillet and cook over moderately high heat until well browned outside and medium-rare within, about 3 minutes per side.
3. Meanwhile, in a large pot of boiling, salted water, cook the malloreddus pasta until al dente. Drain, return it to the pot and keep warm.
4. Add the lamb ragù to the pasta and stir well. Add the pecorino and stir again. Transfer the pasta to plates and top with the lamb chops. Serve right away.

Make Ahead

The lamb ragù can be covered and refrigerated for up to 3 days. Rewarm before serving.

Notes

Malloreddus is a small Sardinian ridged pasta that is often flavored with saffron; it can be white, bright yellow or tricolored. It’s available at many specialty food stores.