Lamb & Swiss Chard Orecchiette
Lamb & Swiss Chard Orecchiette
Prep Time: 25 minutes
Cook Time: 40 - 45 minutes
Servings: 4 - 6
Ingredients
1 lb orecchiette (or pasta shape of choice)
1 lb ground lamb
2 tbsp olive oil
Kosher salt
12-15 swiss chard leaves
3 large shallots, finely diced
4 garlic cloves, minced
2 tsp cumin seeds
1 tsp fennel seed
1 tsp coarsely ground black pepper
1 tbsp chopped calabrian chili, more to taste
½ cup dry white wine
Parmesan rind (optional)
2 cups low sodium chicken broth
Fresh lemon juice, to taste
2 tbsp parsley, finely chopped
Parmesan cheese, to finish
Directions
Boil the orecchiette in salted water according to package directions. Reserve 1 cup of the pasta water before draining.
Separate the Swiss chard leaves from the stems. Chop the green leaves into 1–2 inch pieces and set aside. Thinly slice the stems to a similar size as the diced shallots.
Heat a large pot or Dutch oven over medium-high heat with the olive oil. Add the ground lamb in large chunks and season with kosher salt.
Sear the lamb undisturbed for 5–7 minutes until a deep golden crust forms. Flip the meat and break it into smaller pieces with a wooden spoon. Once browned, remove the lamb to a bowl, leaving the rendered fat in the pot.
Reduce the heat to medium-low. Add the shallots and Swiss chard stems to the lamb fat, stirring to coat. Sauté for 7–9 minutes until translucent and softened.
While the vegetables cook, crush the fennel and cumin seeds in a mortar and pestle (or spice grinder) until a coarse powder forms.
Add the minced garlic to the pot and season with a pinch of salt. Cook for 2 minutes, then stir in the ground fennel, cumin, and black pepper.
Add the Calabrian chili and stir for 1 minute to toast, then deglaze the pot with the white wine, scraping up any browned bits from the bottom.
Once the wine has nearly evaporated, add the chicken broth and the optional parmesan rind. Bring to a simmer over medium-high heat, then reduce to medium and return the lamb to the pot.
Simmer for 5–7 minutes, then stir in the chopped Swiss chard leaves. Reduce the heat to low and cook until the leaves are tender and wilted.
Fold in the cooked pasta. Add a splash of the reserved pasta water if the sauce needs more silkiness.
Squeeze in fresh lemon juice to taste, stir, and remove the parmesan rind. Turn off the heat and adjust the salt as needed.
Serve in warm bowls topped with a generous grating of parmesan and fresh parsley.