Lamb Chops and Ragù with Malloreddus
"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 chef Efisio 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. More Italian Dishes
Recipe Summary test
The lamb ragù can be covered and refrigerated for up to 3 days. Rewarm before serving.
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.
The Cannonau variety (known outside Sardinia as Grenache) is a classic local match for lamb—its spicy, cherry-and-plum notes pair well with the meat's gamey depth of flavor. For this impressive chop-and-pasta main course, search out a substantial bottling.