Pappardelle with Mediterranean Lamb Stew


Pappardelle with Mediterranean Lamb Stew

A Rainy Day Ragu: Pappardelle With Mediterranean Lamb Stew

Succulent lamb stew with warming Mediterranean flavours is perfect for sharing on a cold night in.

Serves: 4
Preparation: 10 minutes
Cooking: 120 minutes

Ingredients
800g lamb forequarter chops
400g fresh pappardelle
400g can of diced tomatoes
4 tbsp basil, chopped
100g kalamata olives, sliced
2 garlic cloves, chopped
50g small mushrooms, sliced
1 bay leaf
1 onion, diced
1 carrot, diced
1 tsp smokey paprika
1 tbsp brown sugar
700ml beef stock
100g parmesan cheese (optional)

Method
Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.
Using the same dish, add the onion, carrot and garlic and cook for 2 minutes, stirring. Add the browned lamb, olives, paprika, sugar, mushrooms, tomato and stock. Check seasoning, reduce heat to low and simmer for 2 hours.

Cook the Pappardelle as per packet instructions. Serve with the stew, fresh basil and parmesan.

Tip: You can also use lamb leg or shoulder for this recipe.

Settle In For A Winter Night In, With Lamb

Get cosy with these simple and tasty winter warmers.

There's no doubt about it – winter is here. You've reluctantly pulled out your winter wardrobe and mornings consist of deciding how many layers you need and whether the office heating will be working today.

While we can't help inform your wardrobe decisions, Australian Lamb have got you covered in the meal department. As the nights get colder and the days shorter there's no better way to heat your core than a delicious and nutritious lamb meal.

These winter warmers will cut through that evening chill and satisfy your cravings for warm, filling dishes that will leave you feeling deliciously fulfilled.

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