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Pappardelle with Mediterranean lamb stew

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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
700 ml beef stock
100g Parmesan cheese (optional)
salt and pepper


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.


1 Lamb forequarter chops could be replaced with a lamb leg.