Sauté: lamb, pasta, parsley, nuts, and mustard greens
Lamp, pasta, and mustard greens? Yeah, you can do it.
For your protein, veggies, and carbs, try this combination: lamb, mustard greens, and pasta. Add flavor and character to the meal with parsley and nuts.
You can use these ingredients in a single dish or combine them however you like to create one or more side dishes and a main course. Try to sauté at least one of the dishes, though.
Recipe Ideas
- This recipe for Harissa Lamb Orecchiette With Mustard Greens has you making your own pasta. If that seems like overkill, we won't tell anyone if you buy a box. Also, this dish is plenty well seasoned as it is, and doesn't call for the parsley. Use it as an optional garnish if you like.
Harissa Lamb Orecchiette With Mustard Greens
A Middle Eastern take on a traditional Italian dish.
Prep time: 90 minutes; cook time: 20 minutes.
Ingredients
- 1 3/4 cups all purpose flour
- 1 1/2 cups semolina flour, plus more as needed
- 2 teaspoons kosher salt
- 1 cup tepid water, plus more as needed as needed
- 1 teaspoon grapeseed oil
- 1 pound ground lamb
- 1 small yellow or white onion, minced
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 2 teaspoons harissa paste, plus more as needed
- 1 teaspoon grated orange zest
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 bunch mustard greens, chopped
- 4 garlic cloves, thinly sliced
- 1 pound orecchiette, cooked
- 1/3 cup cup chopped pistachios
- 1 tablespoon crushed red pepper flakes
Instructions
- Combine the flours and salt in a bowl. Add the water and stir until combined. Knead the dough until it is smooth, not sticky or dry (about 10 minutes). Cover and let rest at room temperature for one hour.
- Line a baking sheet pan with parchment paper and dust it with semolina flour. Cut off a fist-sized chunk of dough, leaving the remaining dough covered. Roll the dough into a log about half an inch in diameter. Cut the log into 1/4-inch pieces.
- Dust your work surface with semolina flour. Press your thumb into each piece of dough, twisting it to form a disc that is thinner in the center than on the edges. Pick up the disc and gently form it into a shallow cup around your thumb, then transfer it to the sheet pan. Repeat with the remaining dough, making sure to keep the pieces separate so they don't stick together.
- If you aren’t cooking the orecchiette immediately, cover and refrigerate it on the sheet pans for up to 2 days, or freeze it on the sheet pan and then transfer it to a container. (Do not thaw frozen orecchiette before cooking it.)
- Bring a large pot of salted water to a boil, then add the orecchiette to the pot and simmer until they float to the surface, about 2 minutes. Cook for 1 more minute, until al dente. Remove the orecchiette from the pot with a strainer or slotted spoon and transfer to a bowl. Toss with olive oil.
- Heat the grapeseed oil in a large sauté pan, then add the lamb, onion and salt and cook until the lamb is evenly browned and the onion softened, about 4 minutes. Stir in the cumin and garlic and cook until fragrant, about 1 minute. Reduce the heat and stir in the harissa paste, orange zest, and tomato paste. Simmer for 3 minutes, then remove from heat. Taste and add more salt if needed.
- Heat the olive oil in a clean large sauté pan until shimmering. Add the mustard greens all at once. Cook, using tongs to fold the greens over themselves as they cook, until the greens are wilted and are starting to brown on the edges, about 3 minutes. Add the garlic and cook until fragrant and just starting to brown, about 1 minute.
- Portion the orecchiette into four bowls, then top with mustard greens and lamb. Sprinkle the pistachios and red pepper flakes on top and eat.