For some more fun with lam, also check out my Lamb & Rosemary Koftas recipe and my Greek Roasted Lamb Shoulder recipe!
- 1 pound pasta shells
- 1 head of broccoli, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 pound ground lamb
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon dried red pepper flakes
- 3/4 cups grated Parmesan cheese
- salt to taste
Bring pasta to a boil and cook until almost tender. You want the pasta to be a little underdone at this point because you are going to add the broccoli for the last little bit of cooking time and save a dirty pan ;) Alternatively, you can fully cook the pasta while cooking the broccoli separately. If you cook the broccoli separately, simply steam or boil the broccoli to your taste and then add to the drained pasta when done cooking.
If you are using the 'one pot method', at this point add the broccoli and cook 3 minutes more, until the pasta is al dente and the broccoli is bright green and crisp-tender. Drain, reserving about ½ cup of the cooking water.
Heat the olive oil over medium-high heat in a large skillet. Add the lamb and break it up into small chunks. Cook, stirring occasionally, until the lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes, and salt to taste, and cook about 1 minute longer.
Reduce the heat to medium-low and stir the pasta and broccoli into the pot with the lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about ½ cup of the cheese and stir to combine well. Sprinkle the remaining cheese over the top when you serve the dish!