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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

  1. One 8 oz lamb shoulder chop (results in about 4-6 oz trimmed and sliced meat)
  2. Olive oil
  3. 1/2 tsp kosher salt
  4. 1/4 - 1/2 tsp ground allspice
  5. Ground black pepper to taste
  6. 1 large clove garlic, minced
  7. 1 paste tomato, chopped (about 1/4 cup)
  8. 1/2 cup whole grain spaghetti broken into 2-3 inch pieces
  9. 1 1/4 - 1 1/2 cup water
  10. 1-2 Tbl sour cream
  11. 1-2 Tbl grated romano cheese

How to make it

  1. Cut lamb meat from the bones and cut away any large pieces of hard fat (discard), reserving meat and bones
  2. Cut remaining meat into strips
  3. Mix the lamb strips with the allspice, salt & pepper coating well
  4. Heat 1 Tbl oil in an 8-9 inch cast iron skillet on medium heat
  5. Add the bones from the chop and sauté until they're browned and fragrant (this is to add some flavor to the pan)
  6. Discard bones and add lamb strips to the pan
  7. Sauté until browned on all sides
  8. Add chopped tomatoes, garlic and pasta - stir and cook until the tomatoes break down and the pasta is toasted - about 2-3 minutes
  9. Add 1 1/4 cups water, stir and cover
  10. Cook until pasta has absorbed the water, then taste pasta for doneness
  11. 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
  12. Turn off heat and stir in sour cream and romano cheese

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