Spring and a cook’s fancy turns to lamb!
This is a great recipe for those early spring nights when the air still has a hint of coolness to it.
I love eating this rich, braised-lamb sauce with sautéed slices of zucchini. I can’t pretend that the effect of the cooked zucchini is at all papardelle-like. Any resemblance between the two begins and ends with their shape. But don’t let that dissuade you. I love pasta, but I also happen to absolutely love zucchini. You can make