Rigatoni with Lamb, Pistachios, and Pecorini
Stephen Kalt

Serves 4

Lamb:
One whole bone-in lamb shoulder, right or left side
2 ounces olive oil
2 Tbsp. crushed fresh garlic
2 Tbsp. finely chopped fresh shallot or onion
1 Tbsp. salt
1 tsp. Pepper
1 Tbsp. grated lemon peel
1 Tbsp. fennel seed or powder
½ cup bay leaves
4 large fresh rosemary sprigs

METHOD:
Preheat oven to 250 degrees. Mix all ingredients together and rub the lamb shoulder spreading the mixture evenly. Place the bay leaves and rosemary on the bottom of a roasting pan. If you have a rack, place the rack in the pan and place the lamb shoulder on the rack. Add approximately 1/3 inch deep water to the roasting pan. Place the pan with the lamb in the pre-heated oven, close the door, and roast for 8 hours. Check after a few hours and see if you need to add more water to the pan. Remove the lamb after 8 hours and rest. When the lamb cools, cut pieces of lamb away from the bones until you have approximately one pound. Reserve the rest of the meat for either more pasta or sandwiches or any other meal.

Pasta:
1 lb. dry rigatoni
1 cup chicken stock or broth
½ cup shelled toasted  salt-free pistachios
1 cup grated pecorino (substitute parmigiano Reggiano if necessary)
2 oz. extra virgin olive oil
1 oz. whole unsalted butter
16 ounces slow cooked lamb shoulder meat, chopped
½ cup mixture of chopped mint, chive, and flat leaf parsley

METHOD:
Cook the pasta in heavily salted water as recommended on the box. In a sauce-pot or casserole, add the chopped lamb and the chicken broth. Bring to a boil and then lower the heat to simmer. Add the pistachios, the cooked, strained pasta, the olive oil and butter, and the pecorino and a handful of chopped herbs. Toss the mixture well and serve on plates or in bowls.