July 3, 2017

Pappardelle With Mediterranean Lamb Stew

This aromatic pappardelle recipe is an easy, one-pot-wonder, and all round crowd-pleaser. Treat yourself to this mediterranean stew, and top it off with parmesan cheese, and cracked pepper.


  • 800 g lamb forequarter chops
  • 400 g fresh Pappardelle
  • 400 g can diced tomatoes
  • 4 tbsp basil, chopped
  • 100 g Kalamata olives, sliced
  • 2 garlic cloves, chopped
  • 50 g small mushrooms, sliced
  • 1 bay leaf
  • 1 onion, diced
  • 1 carrot, diced
  • 1 tsp smokey paprika
  • 1 tbsp brown sugar
  • 700 ml beef stock
  • 100 g 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.


  • For even tender lamb, the stew can sit in a slow-cooker overnight
  • Serve with buttered Ciabatta or Sourdough

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