PAPPARDELLE WITH MEDITERRANEAN LAMB STEW

November 18, 2021

• SERVES: 4
• PREP TIME: 10 mins
• COOKING TIME: 120mins

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
• 700 ml beef stock
• 100g parmesan cheese (optional)
• Salt and pepper

METHOD

1. Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.
2. 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.
3. Cook the Pappardelle as per packet instructions. Serve with the stew and fresh basil.

TIPS

Lamb forequarter chops could be replaced with a lamb leg.

PROVIDED BY AUSTRALIA LAMB

https://www.australianlamb.com.au/recipes/pappardelle-with-mediterranean-lamb-stew/