KickAss Lamb and Cherry Tomato Pasta

As ashamed as I am to admit it, I actually think that Racheal Ray has SOME good recipes. And while she’s not Giada….she is kind of cute! Minus the 100 year old smoker voice she has sometimes. Ha That being said, THIS pasta is one of those amazing exceptions! I LOVE lamb, and decided to try this out after searching for stuff to do with some ground lamb I had purchased, and to my surprise it was freaking amazing! So without further procrastination, here is a KickAss Lamb and cherry tomato pasta!!


  • Salt and pepper
  • 12 ounces long, wide pasta, such as pappardelle or fettuccine
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground lamb
  • 1 large shallot, chopped
  •  2-3 large cloves garlic, grated or finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup flat leaf parsley leaves, finely chopped (optional)
  •  feta cheese, crumbled


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water.

While the pasta is working, in a large skillet, heat the olive oil over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3-4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3-4 minutes.

Stir the reserved pasta cooking water into the lamb . Add the pasta, mint and parsley and toss. Top the pasta with the cheese.



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