Long, slow braising brings out a depth and richness to the lamb and a texture that falls away on the fork. Enjoy this dish with a glass of rich red wine.
6 pounds Barilla Penne
48 trimmed Australian lamb shoulder chops
as needed salt
as needed black pepper
3/4 cup olive oil
12 chopped garlic cloves
6 chopped onions
3/4 cup tomato paste
5.4 pounds canned crushed tomatoes
3/4 cup balsamic or red wine vinegar
3 cups red wine
24 cups diced zucchini
48 fresh basil leaves
1 1/2 cups sliced black olives
1/2 cup extra-virgin olive oil
as needed grated Parmesan
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.
- Season the lamb with salt and pepper.
- In two large rondeaus, divide 6 tablespoons of the oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion and cook until soft. Add the remaining 6 tablespoons oil and the chops and brown them for 1 to 2 minutes on each side. Add the tomato paste and stir until the paste darkens. Add the canned tomatoes and liquid, the vinegar, and wine; stir to combine. Bring the mixture to a boil. Reduce the heat, cover, and simmer, turning the chops occasionally, until they are very tender, Let them cool in the sauce.
For each serving, to order:
- Reheat 2 chops with some sauce and 1 cup zucchini until simmering.
- Reheat 2 1/3 cups pasta in simmering water. Drain and toss it with 2 basil leaves (sliced), 1 tablespoon olives, and 1 teaspoon XVOO. Plate and top with the lamb and sauce. Garnish with Parmesan.