SPICY LAMB RECIPE RECIPES

Steps:

• For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk.
• Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined.
• Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).
• Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)
• For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.
• Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened.
• Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.
• Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F.
• Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt.
• To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas.

Steps:

• Trim thick stems from broccoli rabe and reserve for another use (like a stir-fry). Coarsely chop greens and remaining tender stems; set aside.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Using your hands, grab small clumps of sausage (you’re going for rustic meatballs about the size of a golf ball) and add to pot. Cook, turning each piece as it becomes crusty, until deeply golden brown all over, about 4 minutes. Using a slotted spoon, transfer sausage to a plate, leaving fat behind. Remove pot from heat and reserve. If sausage has given off a lot of fat, tip some of it into a bowl; you want about 2 Tbsp. left in the pot (save the rest for another use—like frying eggs).
• Meanwhile, cook pasta in a large pot of generously salted boiling water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions (it’ll finish cooking in the sauce). Drain pasta, reserving 1½ cups pasta cooking liquid.
• Set reserved pot with fat over medium-low heat. Add garlic and cook, stirring and scraping up any browned bits, until softened slightly, about 2 minutes. Add reserved broccoli rabe, season with salt and pepper, and cook, stirring, until greens are wilted and bright green, about 4 minutes. Return sausage to pot along with any juices on the plate. Break up sausage into smaller but still coarse pieces with a wooden spoon.
• Add butter, pasta, and ¾ cup pasta cooking liquid to pot. Cook, tossing often and adding more pasta cooking liquid a tablespoon or two at a time if needed, until pasta is coated in sauce, about 3 minutes. Remove from heat, add lemon zest and lemon juice, and toss to coat.
• Divide pasta among bowls and top with pistachios and Parmesan.