Pappardelle with Mediterranean Lamb Stew


Winter has well and truly arrived – warm up with this delicious warming recipe of Pappardelle with Mediterranean Lamb Stew.

Recipe and image courtesy of Australian Lamb |

Serves 4


  • 800g lamb forequarter chops (you can also use lamb leg or shoulder)
  • 1 onion, diced
  • 1 carrot, diced
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 100g kalamata olives, sliced
  • 1 tsp smokey paprika
  • 1 Tbsp brown sugar
  • 50g small mushrooms, sliced
  • 400g can of diced tomatoes
  • 700ml beef stock
  • 400g fresh pappardelle
  • 4 Tbsp basil, chopped
  • 100g parmesan cheese


Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.

Using the same dish, add the onion, carrot, garlic and bay leaf 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.

Cook the pappardelle as per packet instructions. Serve with the stew, fresh basil and parmesan.

For more recipes:

Winten 23
Winten 23