Go Back Email Link
–+ servings
An overhead closeup photo of a serving of Greek Pasta with Lamb and chopped mint along with feta cheese and walnuts.
Print Recipe
No ratings yet

GREEK PASTA WITH LAMB, MINT, AND FETA

Servings: 6 servings
Calories:
Author: Renee Goerger

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!
QR Code linking back to recipe