Lamb Spaghetti Recipes

GROUND LAMB SPAGHETTI SAUCE

Steps:

• Brown Meat and Onion in a large pot.
• Strain the meat and onions if there is a lot of grease. If it's just a little, then leave for flavor.
• Add tomatoes, red peppers, mushrooms, and seasoning.
• Bring to a low boil for about 10 minutes. Reduce heat and simmer for at least an hour or for most of the day.
• Serve over your choice of noodles and enjoy:)

SPAGHETTI AND LAMB MEATBALLS

Steps:

• Bring a large pot of well-salted water to a boil for the spaghetti.
• For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
• For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
• Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

SWEET BRAISED LAMB PASTA

Steps:

• Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
• Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!

LAMB & FENNEL SPAGHETTI BOLOGNESE

Steps:

• In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
• Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
• While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.

LAMB SAUSAGE PASTA

Steps:

• Heat stockpot of salted water to boiling. Add pasta; cook as directed on package.
• In 12-inch skillet, heat oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and no longer pink (160°F). Remove sausage from skillet to plate.
• In same skillet, heat pasta sauce to a simmer, scraping bottom of skillet to lift brown pieces leftover from cooking sausage.
• Add 1/4 cup pasta water and the drained cooked pasta; toss. Cook 1 minute. Transfer to large serving platter. Top with sausage, cheese and basil.

GREEK SPAGHETTI W/LAMB

Steps:

• Cook Spaghetti as directed to desired firmness. Drain and set aside.
• While noodles are cooking, chop garlic clove, slice Green Pepper and Red Onion, and preheat olive oil enough to cover bottom of a frying pan. Drop half of the garlic into preheated oil, and add your lamb. If all 4 chops cannot be cooked at once, don't worry. Just cook as many as your pan can hold at one time. When chops have been thoroughly browned on both sides, set aside and let set 5 minutes.
• In another pan, cook veggies and remaining garlic lightly with olive oil until tender. Once cooked, remove from heat.
• When Chops have sat, cut into thin slices. Depending on what cut you have cooked, you may have some bones to negotiate. Make sure you have removed all bones and tough fat.
• Lightly grease a large casserole or lasagna pan; preheat oven to 400.
• Spread half the noodles evenly across pan. Then, layer 1/2 your veggies, lamb, tomatoes and olives, and roughly 1/3 of your feta.
• Cover with remaining noodles.
• Cover that with all remaining veggies, lamb and olives and tomatoes, while covering everything with the remaining feta. Lightly stripe with dressing.
• Bake until feta turns golden brown. Likely 11-15 minutes, but varies, so keep an eye on it.
• Once cooked, remove from oven and add more salad dressing, to taste.
• Serve and enjoy!

LAMB AND SPAGHETTI SQUASH

Steps:

• Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
• In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
• Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
• Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
• To serve, spoon lamb mixture over squash.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

TOMATO SAUCE WITH LAMB AND PASTA

Steps:

• Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
• Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.