The aromas from this lamb pappardelle will draw a crowd at dinnertime
800g lamb forequarter chops
400g fresh pappardelle
400g can 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)
Salt and pepper
Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove from dish and set aside.
Using the same dish add the onion, carrot, 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 and fresh basil.
Neck chop, chump chop and lamb leg are well suited for low and slow cooking methods, making these cuts perfect for this recipe also.
At work for the day and don’t have time to cook? Before you head out for the day, place all the ingredients into a slow cooker, let them simmer throughout the day and you will arrive home to deliciously tender lamb. All you’ll have to do is cook the pasta!