Fusilli with Lamb and Corn
Heat 3 tablespoons olive oil and 1 teaspoon of butter in a pan and fry the lamb meat in it vigorously until brown. Reduce the heat, add the onion and saute until translucent. Pour in the red wine and let evaporate the wine briefly. Add the corn kernels and the thyme leaves, and simmer covered for only 2 minutes. Season with salt and pepper.
Meanwhile, cook the fusilli pasta in plenty of salted water until al dente and drain (keep 1 cup of pasta water aside).
Add the pasta to the lamb with 1 tablespoon butter and 4 tablespoons of pasta water, and toss well. Garnish with thyme leaves and serve immediately.