Rosemary Scented Lamb Over Pasta
Elevate your pasta night with this decadent recipe for Rosemary Scented Lamb Over Pasta, a symphony of hearty flavors and rustic sophistication. Tender cubes of seared lamb shoulder are simmered to perfection in a fragrant sauce infused with garlic, fresh rosemary, and dry white wine, delivering rich, earthy aromas with every bite. Tossed with velvety fresh pasta—like tagliatelle or pappardelle—and finished with a touch of butter, grated Parmesan, and optional parsley, this dish is a culinary masterpiece that's surprisingly simple to make. Perfect for cozy dinners or special occasions, this recipe promises a delightful balance of robust lamb, herbal notes, and comforting pasta. Ready in just over an hour, it's the ultimate comfort food for foodies craving bold, flavorful meals.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder (boneless, cubed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh rosemary (chopped)
- 0.5 cups Dry white wine
- 1 cups Chicken or beef stock
- 2 tablespoons Tomato paste
- 400 grams Fresh pasta (tagliatelle or pappardelle)
- 1 tablespoons Unsalted butter
- 0.25 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Season the lamb cubes with salt and black pepper, ensuring they are evenly coated.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb in batches, searing each piece until browned on all sides. Remove and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped rosemary to the skillet and stir, allowing the herb to release its aroma, about 30 seconds.
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
Stir in the tomato paste, followed by the chicken or beef stock. Mix well to create a rich sauce.
Return the seared lamb to the skillet, ensuring it is coated in the sauce. Cover the skillet, reduce the heat to low, and let simmer for 30-35 minutes until the lamb is tender and the flavors have melded.
Meanwhile, bring a large pot of salted water to a boil. Cook the fresh pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
Once the lamb is tender, adjust the seasoning of the sauce with additional salt and pepper if needed. Optionally, stir in the reserved pasta water to thin the sauce slightly.
Toss the cooked pasta with the butter into the sauce, ensuring the pasta is evenly coated.
Serve immediately, garnishing with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.7 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 889 mg | 68% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
