Coquillettes Gratin with Lamb and Coconut Milk

Ingredients

• 200 g Lamb leg (slices) (Thinly sliced)
• 350 g Coquillettes (Dry pasta)
• 10 cl Coconut milk (Unsweetened)
• 1 Egg yolk (Fresh)
• 1 clove Garlic (Crushed)
• 1 pinch Salt
• 1 pinch Black pepper
• 50 g Grana Padano (Coarsely grated)

Instructions

1. Season and sear the meat

   Sprinkle the lamb leg slices with salt, pepper and crushed garlic. Heat a pan with a drizzle of oil, then sear the slices 1‑2 minutes on each side, just to colour them.

   Time: PT5M

2. Cook the coquillettes

   Bring a large pot of salted water to a boil, add the coquillettes and cook according to the time indicated on the package (about 8‑10 minutes) until al dente.

   Time: PT10M

   Temperature: 100°C

3. Chop the meat

   Remove the meat from the pan, let it rest for 1 minute, then cut into small dice or strips with a knife.

   Time: PT3M

4. Drain and return the pasta

   Drain the coquillettes, return them to the hot wok (or pan).

   Time: PT2M

5. Mix coconut milk, egg yolk and meat

   Pour 10 cl of coconut milk over the pasta, add the egg yolk and the chopped meat. Mix quickly to coat everything and prevent the egg from coagulating.

   Time: PT3M

6. Gratin in the oven

   Sprinkle the top of the gratin with grated Grana Padano. Bake in the preheated oven at 180°C for 5‑6 minutes, until the cheese is golden and bubbling. Use the grill if needed for extra browning.

   Time: PT6M

   Temperature: 180°C

7. Serve

   Remove the gratin from the oven, let rest for 2 minutes, then serve on plates or a large dish.

   Time: PT2M

Nutrition Facts

Calories

540

Protein

17 g

Carbohydrates

62 g

Fat

18 g

Fiber

3 g