Recipe & photography by Ed Barrow.
Ingredients
- 1 tsp of cumin seeds, crushed in a pestle and mortar
- 200g of cooked lamb, shredded
- 1 tbsp of red wine vinegar
- 1 tsp of Dijon mustard
- 2 anchovy fillets
- 1/4 banana shallot, very finely chopped
- 4 tbsp of extra virgin olive oil
- 6 mint leaves, finely chopped
- Small handful of flat leaf parsley, finely chopped
- 150g of Northern Pasta Co Conchigliette
- 2 large handfuls of watercress
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add a good drizzle of oil to a small frying pan and place on a medium heat. Run your knife through the cumin seeds to crush them up slightly and add to the oil. Then add the shredded lamb and fry for 5-6 minutes, stirring regularly until the lamb is sizzling and starting to crisp up.
Meanwhile, in a large mixing bowl add the vinegar, Dijon, anchovy fillets, shallot and olive oil. Use a fork to mash down the anchovy and shallot and break up. Whisk together until well combined and then add the herbs and season well with salt and pepper. Leave to one side,
Once the lamb is nice and crispy remove from the pan and leave to one side.
Add the Gigli to the boiling water and cook for 6 minutes until al-dente. Once cooked drain it and run under cold water to cool it down. Once cooled add to the bowl with the sauce. Add the watercress followed by the lamb and toss together until everything is well combined. Divide between 2 bowls and finish with an extra drizzle of olive oil over the top.
