»Back to Lamb
Lamb Stroganoff
These are instructions for a one pot dish serving one. Multiply ingredients quantities to serve more. You could cook the pasta separately and add to the lamb sauce the last few minutes.
What you need
- One 8 oz lamb shoulder chop (results in about 4-6 oz trimmed and sliced meat)
- Olive oil
- 1/2 tsp kosher salt
- 1/4 - 1/2 tsp ground allspice
- Ground black pepper to taste
- 1 large clove garlic, minced
- 1 paste tomato, chopped (about 1/4 cup)
- 1/2 cup whole grain spaghetti broken into 2-3 inch pieces
- 1 1/4 - 1 1/2 cup water
- 1-2 Tbl sour cream
- 1-2 Tbl grated romano cheese
How to make it
- Cut lamb meat from the bones and cut away any large pieces of hard fat (discard), reserving meat and bones
- Cut remaining meat into strips
- Mix the lamb strips with the allspice, salt & pepper coating well
- Heat 1 Tbl oil in an 8-9 inch cast iron skillet on medium heat
- Add the bones from the chop and sauté until they're browned and fragrant (this is to add some flavor to the pan)
- Discard bones and add lamb strips to the pan
- Sauté until browned on all sides
- Add chopped tomatoes, garlic and pasta - stir and cook until the tomatoes break down and the pasta is toasted - about 2-3 minutes
- Add 1 1/4 cups water, stir and cover
- Cook until pasta has absorbed the water, then taste pasta for doneness
- If pasta is not done, add another quarter cup water and continue cooking until pasta is just cooked - stop cooking before the pasta becomes soft
- Turn off heat and stir in sour cream and romano cheese
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: