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
Enjoy!
