Recipe: Pappardelle with Mediterranean lamb stew

Chase away the winter blues with this warming feast


Lam leg or shoulder will also work in this dish,


What better way to warm up from the inside out then with a delicious meal with some comforting Australian Lamb

Serves: 4

Preparation: 10 minutes Cooking: 120 minutes


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)


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, fresh basil and parmesan.

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

Recipe courtesy of Australian Lamb