Lamb: Finely chop together the leaves of one or two sprigs of rosemary, a few sprigs of thyme, three garlic cloves and a small handful of italian parsley. Mix half of it with olive oil, salt and pepper, and rub on a couple of shoulder blade chops and let marinate for a while. Fry the chops in olive oil and butter on medium high until done and then let rest before slicing.
Pasta: Make using three cups of pasta and four eggs by mounding the flour on a counter, digging a hole in the middle and putting the eggs, scrambled into the middle and stir into a dough before kneading for ten minutes and wrapping and setting aside for thirty. Then roll it out and make your pasta.
Sauce: Saute the other half of the herb mix with some butter and olive oil for a minute or so, then four or five San Marzano tomatoes and chop them up in the pan and mix in. Add half a container or so of baby portobello mushrooms, cover and let cook on medium low until the mushrooms are tender. When that's ready, add the sliced lamb to it, some salt and pepper, and toss with the cooked pasta, topping with shaved pecorino sardo.
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