Greek Lamb Pasta With Feta & Dill Recipe – Greek Special

For a Greek twist on bolognese, we’ve combined rich lamb with olives and oregano in a rich tomato ragù. Serve your sauce over pasta with dill and crumbled feta, and enjoy (just don’t tell any Italians)!

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min

Greek Lamb Pasta With Feta & Dill Ingredients :

  • 1 tomato paste sachet (32g)
  • 1 tomato ketchup sachet (30ml)
  • 1 tomato ketchup sachet (30ml)
  • 1 dried bay leaf
  • 1 dried bay leaf
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 100g Greek feta cheese
  • 100g Greek feta cheese †
  • 250g British lamb mince
  • 250g British lamb mince
  • 2 garlic cloves
  • 2 garlic cloves
  • 10g dill
  • 10g dill
  • 1 bag of pitted black olives (30g)
  • 1 bag of pitted black olives (30g)
  • 1 tomato
  • 1 tomato
  • 200g conchiglie
  • 200g conchiglie †
  • 1 red onion
  • 1 red onion

How To Make Greek Lamb Pasta With Feta & Dill


Peel and finely dice the red onions


Peel and finely chop (or grate) the garlic


Boil a kettle


Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat


Once hot, add the diced onion with a pinch of salt and cook for 3-5 min or until it’s softened


Meanwhile, chop the black olives and tomatoes coarsely


Meanwhile, add the conchiglie pasta to a large pot of boiled water with a pinch of salt


Cook over a high heat for 8-12 min or until cooked but with a slight bite


Add the lamb mince, tomato paste, dried oregano and chopped garlic to the onion


Cook for 2-4 min or until the mince has started to brown, breaking it up as you go


While the pasta is cooking, add the chopped tomato, chopped black olives, tomato ketchup and dried bay leafs to the pan


Reduce the heat to low and cook for 5 min or until everything is bubbling and starting to caramelise (and go a little bit crispy)


Break up the feta cheese


Chop the dill finely, including the stalks


Once the pasta is cooked, drain and return it to the pot, reserving 200ml [400ml] of the starchy cooking water


Add the reserved starchy cooking water to the lamb and stir vigorously over a medium heat for approx. 5-7 min or until a thick ragù sauce remains


Once done, discard the bay leafs this is your Greek lamb


Stir half of the chopped dill through the drained pasta and season generously with salt and pepper


Serve the Greek lamb over the pasta


Garnish with the feta, remaining chopped dill and a drizzle of olive oil