Greek Pasta With Lamb, Mint and Feta

I think lamb is my new favorite meat these days.  I love it all different ways but last night I made a pasta sauce out of ground lamb that was quite tasty.  It reminded me of an Italian Bolognese sauce which is good because that's what I was going after.  For lack of a better name, I call it, Greek Pasta with Lamb, Mint and Feta.


1 lb. ground lamb
4-5 cloves garlic, chopped (I love garlic too)
3 tablespoons all purpose flour
3 cups beef stock
1 cup frozen peas
1/2 cup toasted walnuts
1/2 cup crumbled feta cheese
2 tablespoons fresh mint, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon lemon zest
juice from one lemon
salt and pepper to taste
1 box (14 oz) rigatoni pasta

-Brown ground lamb in large skillet over medium high heat.  When completely cooked, add flour and cook for at least 1 minute, stirring to combine.
-Add chopped garlic and beef stock.  Cook until thickened over medium heat.
-Add frozen peas and lemon juice
-season with salt and pepper as desired
-If needed, add additional stock or water to bring to your desired consistency.
-In a large stock pot, cook the rigatoni to package directions and drain.
-Add the pasta to the ground lamb sauce and combine thoroughly.
-Meanwhile, in a small dry skillet over medium heat, toast the walnuts for for 3-4 minutes, stirring frequently.
-Just before you're ready to serve, add the feta, mint, oregano and lemon zest. Stir gently to combine and you're ready to eat!

I hope you've enjoyed this recipe and will make it in your own kitchen sometime.   Until then, please feel free to feast with your eyes ....

Greek Pasta with Lamb, Mint and Feta Recipe

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