Prep time: 10 minutes/Cook time: 2 hoursLamb stew

Serves: 4 people


  • 1kg lamb forequarter chops
  • 400g fresh Pappardelle
  • 400g can diced tomatoes
  • 4 tbsp basil, chopped
  • 100g Kalamata olives, sliced
  • 2 garlic cloves, chopped
  • 50g small mushrooms, sliced
  • 1 bay leaf
  • 1 onion, diced
  • 1 carrot, diced
  • 1 tsp smokey paprika
  • 1 tbsp brown sugar
  • 700ml beef stock
  • 100g Parmesan cheese (optional)
  • salt and pepper



1.Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.

2.Using the same dish, add the onion, carrot and garlic and cook for 2 minutes, stirring. Add the browned lamb, olives, paprika, sugar, mushrooms, tomato and stock. Check seasoning, reduce heat to low and simmer for 2 hours.

3.Cook the Pappardelle as per packet instructions. Serve with the stew and fresh basil.


Recipe sourced from