Greek Pasta with Lamb, Feta, and Mint is a hearty pasta dish everyone will love. The big, bold Greek flavors make this a unique and delicious dish.
I adore Greek flavors (especially lamb) and have several recipes on my website that are inspired by those flavors.
If you love Greek flavors too, please check out the following and let me know what you think: Tzatziki Chicken Salad, Stuffed Rolled Greek Meatloaf, Lamb Burgers with Feta and Tzatziki, and Braised Leg of Lamb.
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*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time.
Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
What I wrote about this recipe in 2011:
Lamb is my new favorite protein.
I love it all in different ways but last night I made a pasta sauce out of ground lamb and it was quite tasty.
It reminded me of an Italian Bolognese sauce which is good because that's what I was going for.
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Printable Recipe Card
GREEK PASTA WITH LAMB, MINT, AND FETA
Ingredients
- 1 lb. ground lamb
- 4-5 cloves garlic chopped
- 3 tablespoons all-purpose flour
- 3 cups beef stock
- 1 cup frozen peas
- ½ cup toasted walnuts
- ½ 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
Instructions
- -Brown ground lamb in a 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 it to your desired consistency.
- -In a large stockpot, 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 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!
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
SweetSugarBelle says
This is very yummy looking and you REALLY demystified it. I am always a little scared of cookieing with ingredients I am not familiar with. This was VERY helpful!
Paula says
This is a wonderful original dish Renee and looks great.
Paul Jennette says
This sounds perfect! real comfort food and its a good thing the air temp outside is -8, and is not going to get much warmer. I love the Walnuts in this dish.
yummychunklet says
I'm not bold enough to cook lamb yet, but I'm eager to try! This recipe looks good! By the way, I've enjoyed reading your blog and have awarded you a "Stylish Blogger Award"!
Elle says
That looks spectacular, Renee! Such great comfort food!
Paula says
eating such pasta I could feel like I would be there in Greece:)
kat says
Oh my gosh I so want that! Of course the hubs just told me he really doesn't like lamb so now its a restaurant dish for me.
Megan says
This looks and sounds amazing with all those flavors. It reminds me of Spring in a dish! 🙂
Angie-Bigbearswife says
I love Greek Food!! We use to have a place here, a very tiny tiny place that served Greek food, it was so good!