Spaghettini With Ground Lamb, Yogurt, And Mint

• 2 cups tangy plain whole-milk yogurt, such as Old Chatham sheep's milk yogurt
• 1/2 teaspoon Aleppo pepper or crushed dried red chili pepper
• 3 garlic cloves, minced
• 1 cup coarsely chopped mint leaves
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• Medium-coarse sea salt
• 1/4 cup pine nuts
• 1 tablespoon unsalted butter
• 2 pounds ground lamb
• 1 pound spaghettini or other long pasta
• Coarsely ground black pepper

1. Bring a large pot of salted water to a boil.
2. Sir together yogurt, Aleppo pepper, two thirds of garlic, and half of mint in a medium bowl.
3. Heat oil in a large skillet over medium heat. Add onion, remaining garlic and a pinch of salt and cook, stirring occasionally, until onion is becoming translucent, about 2 minutes. Add pine nuts and butter and cook until nuts begin to color, about 2 minutes more. Transfer mixture to bowl with yogurt.
4. Add one third of lamb to skillet, increase heat to high, and cook until lamb starts to brown, about 5 minutes. Add remaining lamb in 2 batches, then cook, stirring occasionally, until well browned, crispy in spots and cooked through, about 5 minutes more. The lamb will give off some liquid, but if not, add 1/4 cup or so water, to give a little moisture and to blend. Remove from heat.
5. Meanwhile, when lamb is close to done, cook pasta until al dente. Drain, transfer hot paste to a large gowl, and immediatly toss with half the lamb and half of yogurt mixture. Add remaining mint, lamb and yogurt mixture and toss again. Season with salt to taste and abundant black pepper, and serve at once.

tangy plain, pepper, garlic, mint leaves, extravirgin olive oil, onion, salt, pine nuts, unsalted butter, ground lamb, spaghettini, ground black pepper

Taken from www.epicurious.com/recipes/member/views/spaghettini-with-ground-lamb-yogurt-and-mint-50040071 (may not work)