"This pasta dish is inspired by Middle Eastern cuisine - I love the combination of flavours that they have with sumac, mint, yoghurt and spit-roasted lamb," says Alessandro Pavoni. "I thought it could work using these flavours in a filled pasta dish and it does. Our food at Ormeggio is a modern interpretation of traditional Italian cuisine, in this case agnolotti, originally from Piedmont, is the traditional part of the dish. We spit-roast the lamb at Ormeggio, but here we've roasted it in the oven." Begin this recipe a day ahead to roast the lamb and strain the herb oil.
Note If you prefer to spit-roast the lamb, cook it on a rôtisserie over a coal or wood barbecue on low heat, basting occasionally with butter, for 1 hour 45 minutes, increase heat to medium and baste occasionally for 45 minutes, then cook without basting for a further 15 minutes. Turn off the heat and rest for 30 minutes.
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