Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
2
tablespoons olive oil
2
pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes
2
tablespoons all purpose flour
3
cups chopped leeks (about 3 medium; white and pale green parts only)
1
1/2 cups dry red wine
2
cups low-salt chicken broth
2
teaspoons dried oregano
1
8-ounce package frozen artichoke hearts, thawed
2
cups frozen peas with pearl onions, thawed
1
8.8- to 9-ounce package pappardelle or other wide egg noodles
1
/4 cup chopped fresh Italian parsley
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Preparation
Step 1
Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and sauté until browned, about 5 minutes. Add leeks; sauté until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain.
Step 3
Place pasta in large bowl. Spoon ragù over and sprinkle with parsley.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 723.1 %Calories from Fat 38.8 Fat (g) 31.2 Saturated Fat (g) 10.6 Cholesterol (mg) 155.5 Carbohydrates (g) 67.5 Dietary Fiber (g) 9.5 Total Sugars (g) 6.5 Net Carbs (g) 58.0 Protein (g) 43.5