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1
In a medium saucepan, heat 2 tablespoons of the olive oil.
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2
Add the ground lamb, season with salt and pepper and cook over moderately high heat, stirring to break up the meat, until browned, about 4 minutes.
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3
Add the shallots, thyme and rosemary sprigs, bay leaf and the chopped onion and cook over moderate heat, stirring occasionally, until the shallots and onion are softened, about 4 minutes.
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4
Add the red wine and boil over high heat until reduced by three-quarters, about 4 minutes.
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5
Add the chicken stock and tomato sauce and simmer over low heat, stirring occasionally, until thickened, about 20 minutes.
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6
Stir in the basil and season with salt and pepper.
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7
Discard the thyme and rosemary sprigs and the bay leaf and keep the sauce hot.
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8
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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9
Season the lamb chops with salt and pepper and pat the chopped thyme and rosemary onto the meat.
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10
Add the chops to the skillet and cook over moderately high heat until well browned outside and medium-rare within, about 3 minutes per side.
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11
Meanwhile, in a large pot of boiling, salted water, cook the malloreddus pasta until al dente.
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12
Drain and return it to the pot.
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13
Add the lamb ragu and stir well.
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14
Add the pecorino and stir again.
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15
Transfer the pasta to plates and top with the lamb chops.
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16
Serve right away.
