Orecchietti with lamb and peas

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
Orecchietti with lamb and peas
  • 2 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed 600g lamb mince
  • 2 fresh small red thai chillies, sliced thinly
  • 500 gram orecchietti pasta
  • 2 cup (300g) shelled fresh peas
  • 3 medium tomatoes (450g), seeded, chopped finely
  • 1/3 cup (80ml) extra virgin olive oil


Orecchietti with lamb and peas
  • 1
    To make gremolata; combine all ingredients in small bowl.
  • 2
    Heat oil in large frying pan; add onion and garlic, cook, stirring, until onion is soft. Add lamb and chilli; cook, stirring, about 10 minutes or until lamb is well browned. Cover to keep warm.
  • 3
    Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender. Reserve . cup (60ml) of the cooking liquid; drain pasta.
  • 4
    Boil, steam or microwave peas until tender; drain.
  • 5
    Toss pasta in large bowl with lamb mixture, peas, reserved liquid, tomato and oil. Serve sprinkled with gremolata.


You will need about 800g fresh peas in the pod for this recipe. The mince mixture and gremolata can be prepared several hours ahead. Reheat mince just before serving.

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