Lamb with Pasta

Tender strips of lamb tossed with wide pappardelle pasta in a rich, flavorful sauce — this dish is pure comfort food. It’s quick enough for a weeknight but feels special enough for guests. With the right cut and a few simple ingredients, you can bring restaurant-quality lamb pasta straight to your table.

📝 Ingredients

• 1 lb Pappardelle Pasta (or similar)
• 1 lb Lamb (cut into thin strips)
• 1 - 2 tbsp Butter
• 2 - 3 tbsp Olive oil (divided )
• 1 large Onion (finely chopped)
• 4 - 5 small Garlic cloves (minced )
• 1/2 cup White wine ((1/4 cup for marinating, 1/4 cup for deglazing))
• 1 tbsp Thyme leaves
• 1/2 cup Broth or stock (chicken, lamb, or veggies)
• 1/2 cup Parmesan (grated (plus more for garnish))
• 1/2 cup White cheese (grated (like mozzarella, gouda, or fontina - shredded))
• 1/2 tsp Salt (to taste)
• 1/2 tsp Black pepper powder
• 1 tsp Chicken stock powder ((optional, for extra flavor))
• 1/4 tsp Fresh grated nutmeg ((optional) )
• 1/4 cup Basil or parsley (for garnish)

👨‍🍳 Instructions

1. 1Prepare the lamb: Slice the lamb into thin strips against the grain to keep it tender. Season with salt and pepper, and marinate in ¼ cup white wine for about 10–15 minutes while you prep the other ingredients.
2. 2Cook the pasta: Bring a large pasta pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
3. 3Sear the lamb: Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Sear the lamb strips quickly in batches — just until browned. Do not overcrowd the pan. Remove the lamb and set aside.
4. 4Make the sauce: In the same pan, add a little more oil and the butter. Sauté the chopped onions and garlic until fragrant and translucent, about 2–3 minutes.
5. 5Deglaze: Deglaze the pan with the remaining white wine, scraping up any browned bits from the bottom. Add the thyme leaves and broth. Simmer for 2–3 minutes to reduce slightly.
6. 6Add the cheese: Stir in the Parmesan cheese and white cheese. Add the chicken stock powder (if using) for extra flavor. Season with salt and pepper to taste. Grate the nutmeg. Simmer gently until the sauce is creamy and coats the back of a spoon.
7. 7Bring it all together: Return the seared lamb to the pan. Add the cooked pappardelle and a few tablespoons of reserved pasta water. Toss everything together gently to coat the pasta in the sauce. Let it heat through for a minute or two.
8. 8Serve: Garnish with fresh parsley and extra parmesan cheese. Serve immediately while it's hot and creamy.