11 lamb pasta recipes

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Quick and simple to prepare and very healthy. Replaces potato or rice or pasta. Great with grilled chicken or fish or lamb.

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.

Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.