Lamb meat is somewhat of an underrated meat, and it is in my opinion as good as steak, if cooked well.
It presents many nutritional benefits, such as boosting bone health, due to its high calcium content.
It is also rich in vitamin B and linoleic acid, effective in fighting inflammation.
In this recipe, the orange will add refinement to the lamb ragout.
First, make orange dust by using the peel of 1 organic orange. Bake it for at least 2 hours at 180F, until it dries up completely (easy to break down).
You can of course make it beforehand and keep it in a sealed jar. When it's time to use it, break it down to make orange dust. Keep the orange, as you will need its juice.
Make a stock by boiling 1 peeled carrot, 1 celery stalk and 1/2 onion. Cut the veggies in halves so that they release more flavor to the broth. Season with salt and filter.
Prepare a mirepoix (1 finely chopped carrot, 1 finely chopped celery stalk and 1 finely chopped onion) and sauté it in a pan with 4 tablespoons of extra virgin olive oil until translucent.
Add about 10 oz of ground lamb, cook for 10 minutes, add 1/2 glass of white wine, the orange juice and let the liquid fully evaporate. Gradually add broth (the way you do when you make risotto) and cook for about 1 hour.
Cook the pasta al dente and sauté with lamb ragout for about 30 seconds.
Serve with grated cheese of your choice (Parmigiano, Grana Padano or Pecorino) and top it with a little orange dust.