Borgata Foodies - Chef Stephen Kalt Lamb Pasta

Thanks, Pedro. We're here at Borgata with Chef Stephen Kalt of Bornoletto. Chef, what's on the menu? Beautiful lamb pasta dish, a great easy way to cook lamb. This is a shoulder that's been split, ask your butcher. I've got underneath fresh rosemary and bay leaf to just give it perfume. I've made a little mixture of shallots, garlic, some lemon zest that I'm going to put on top. And feel free to do this with your hand or a spoon, but it's very, very, very simple. You just completely coat it and cover it. I'm then going to take salt and fennel seed, and I'm going to take a little fresh pepper. I always use a pepper mill if you can. I've got a 250 degree oven. We're going to let this cook for eight hours. You literally can walk away from it, very tender and beautiful when it comes out. Now, you actually have a finished product that we can actually see and start to cut up. And we're going to make a pasta with the meat. All right. So what I'm going to do is just cut literally a chunk of meat right out of here. And that's really falling off the bone. It is. And you can do this. You can literally take as much or as little as you want. And in this case, I'm just going to hack up the lamb. Just enough for one pasta dish. That smells delicious. Isn't it incredible? And look, it's broken apart. I mean, it's really tender, really beautiful. Over here, I've got a little bit of chicken stock. So I'm going to take this lamb, I'm going to put it right in the pan with the chicken stock. And I'm going to just let that heat up. And now I'm going to put some pasta in the water, boiling salted water. I'm going to take a little bit of butter and olive oil to help make the sauce. I'm going to take the pasta out and put it in here. Now, I'm going to let that cook down a bit. If you would, I want you to take that pecorino and just throw it right in there. OK. All of it? Yep. Now I'm going to throw some pistachios in here. OK. Now I'm going to take some chopped mint, parsley, and chive, and we're going to just put this in a bowl. And then I'd like you to grate a little more pecorino right on top. All right. A little more cheese right on the top. A hearty, rustic dinner. Smells delicious. A little bit of fresh pepper. Perfect. You can get this at Borgata, but you can make it at home. Yes, you can. And if you like the recipe, you can visit TheBorgata.com. Thanks so much, Chef. You're welcome. Back to you, Pedro.