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Slow Cooked Lamb and Mushroom Pasta

Slow Cooked Lamb and Mushroom Pasta


For 4


  • 4 tbsp Canola/Olive oil
  • 400 grams lamb shoulder or leg, cut into cubes
  • 1 brown onion, diced
  • 1 leek, white/pale green part diced
  • 3 garlic cloves, roughly chopped
  • 400 grams Portobellini mushrooms, chopped
  • Bunch of thyme
  • 500 ml beef stock
  • Sea salt
  • Black pepper
  • Fresh chopped parsley
  • 300 grams pasta (tagliatelle or a thick ribbon pasta works well)
  • Parmesan, to serve

Slow Cooked Lamb and Mushroom Pasta Method

    1. In a large pot over a medium heat, add 2 tbsp. Canola/Olive oil, then add the onion, leek and garlic.  Cook until translucent and slightly caramelized.  Remove from the pot and set aside.
    2. Add another 2 tbsp. of oil, then add the lamb in batches until they are a little brown and sealed.  Add the onion mix back into the pot, then add the mushrooms, the thyme and stock, then bring to boil.  If the stock doesn't cover all the meat, add a little water.  Turn to a simmer then leave to cook for two hours (lid on half the time) or until the sauce has thickened and the lamb is tender.  Add a handful or chopped parsley and stir through.
    3. Cook the pasta according to the packet instructions.  Drain, then add the sauce and mix well.  Serve with grated parmesan.
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