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.

Ingredients

• 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

Method

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.

Tips

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