-
Cook pasta in boiling, salted water.
-
Heat oil in a frying pan. Add chopped onion and sweat it out – don’t brown.
-
Add diced lamb fillet to pan and brown.
-
Add chick peas and mix through.
-
More oil may be added if required.
-
Cook for approx. 2 minutes.
-
Add butter and chicken stock and simmer for 5-8 mins.
-
Turn off heat to pan and add cooked pasta and mix through.
-
Add herb sauce and mix through.
-
Garnish with grated pecorino. For the Herb Sauce In a blender blitz handfuls of fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage and basil with some olive oil until all mixed together.
