{"id":6276,"date":"2023-02-24T10:30:00","date_gmt":"2023-02-24T15:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=6276"},"modified":"2023-03-05T15:43:51","modified_gmt":"2023-03-05T20:43:51","slug":"rigatoni-with-lamb-harissa-and-halloumi","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/rigatoni-with-lamb-harissa-and-halloumi\/","title":{"rendered":"Rigatoni with Lamb, Harissa, and Halloumi"},"content":{"rendered":"
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When I set out to make this, here\u2019s what I had in mind. Pasta in which the pasta is front and center. Rigatoni is kind of in your face as far as pasta shapes go and I don\u2019t think it makes sense to use it unless you\u2019re going to really enjoy biting into a big ole piece of pasta.\u00a0<\/p>\n
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A saucy type of dish didn\u2019t seem right to me. That big pasta shape only needs something highly flavored, but not necessarily wet, in order to enjoy it. I decided lamb would do the trick. Lamb is already fully flavored, so I only needed a few other ingredients to make this really sing. While it certainly isn’t necessary, I happen to have a meat grinder attachment <\/i><\/span><\/a>* for my KitchenAid stand mixer, and love grinding my own meats. It’s been a real eye opener to see how much better my cooking with ground meats has become since I started grinding my own.<\/p>\n <\/p>\n <\/p>\n