• Preheat oven to 375°F. Heat 1/4 cup olive oil in large saucepan set over high heat; sear lamb, reserving olive oil.
• Combine tomatoes, remaining olive oil, garlic, vinegar, and red pepper flakes in large baking dish. Add lamb, along with about 2 tbsp of reserved olive oil. Toss and season with salt and pepper. Bake, stirring occasionally, for 35 minutes or until lamb is cooked through and tomatoes are tender and juicy. Stir in basil. Remove from oven and let stand at room temperature (can be prepared up to 1 hour in advance.)
• Cook pasta in large pot of boiling salted water according to package directions; drain and return to pot. Stir in lamb mixture and olives; cook over medium heat for 2 minutes or until heated through. Stir in feta cheese; cook for 2 minutes or until melted and creamy. Divide pasta among 6 plates; sprinkle with walnuts.

Tip: If desired, you can substitute lamb stew meat for lamb shoulder.

Recipe provided by Chef Jim Coleman