Lamb and Mint Pasta

Cook the pasta

Bring a large pot of generously salted water to a rolling boil and cook the penne until al dente according to package instructions. Before draining, scoop out about half a cup of pasta water and set it aside — it's liquid gold for loosening the sauce later.

Soften the aromatics

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, for 5–6 minutes until soft and translucent. Add the garlic and cook for 1 minute more until fragrant.

Brown the lamb

Increase the heat to medium-high and add the lamb mince, breaking it up with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until well browned with no pink remaining — good color here means great flavor in the finished dish. Season generously with salt and pepper, then drain off any excess fat if needed.

Build the cream sauce

Reduce the heat to low and pour in the double cream, stirring to combine. Add the parmesan and stir until melted and the sauce is smooth. Let it simmer gently for 2–3 minutes until slightly thickened — keep the heat low and avoid a hard boil, which can cause the cream to split.

Finish and serve

Stir in the fresh mint, then add the drained pasta and toss well to coat. If the sauce feels too thick, add a splash of the reserved pasta water and toss again until silky. Taste, adjust seasoning, and serve immediately with extra parmesan on the side.