Greek Lamb Pasta With Feta & Dill Recipe – Greek Special
This Greek Lamb Pasta with Feta & Dill offers a Mediterranean twist on traditional pasta dishes. Ground lamb is simmered with tomatoes, black olives, and aromatic herbs to create a flavorful ragù. Tossed with al dente conchiglie pasta, the dish is garnished with crumbled feta and fresh dill, delivering a delightful combination of savory and tangy notes. Perfect for a weeknight dinner or a special occasion, this dish brings the essence of Greek cuisine to your table.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
Greek Lamb Pasta With Feta & Dill Ingredients :
- 1 sachet of tomato paste (32g)
- 1 sachet of tomato ketchup (30ml)
- 1 dried bay leaf
- 1 teaspoon dried oregano
- 100g Greek feta cheese
- 250g British lamb mince
- 2 garlic cloves
- 10g dill
- 1 bag of pitted black olives (30g)
- 1 tomato
- 200g conchiglie pasta
- 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 water in a kettle.
Heat a large, wide-based pan over medium heat and add a drizzle of olive oil.
Once hot, add the diced onion with a pinch of salt and cook for 3-5 minutes or until softened.
Meanwhile, coarsely chop the black olives and tomatoes.
Cook the conchiglie pasta in a large pot of boiling water with a pinch of salt over high heat for 8-12 minutes or until al dente.
Add the lamb mince, tomato paste, dried oregano, and chopped garlic to the pan with the onion.
Cook for 2-4 minutes or until the mince has browned, breaking it up as it cooks.
While the pasta cooks, add the chopped tomato, chopped black olives, tomato ketchup, and dried bay leaves to the pan.
Reduce the heat to low and cook for 5 minutes or until everything is bubbling and starting to caramelize slightly.
Crumble the feta cheese.
Finely chop the dill, including the stalks.
Once the pasta is cooked, drain it and return it to the pot, reserving 200ml [400ml] of the starchy cooking water.
Add the reserved starchy cooking water to the lamb mixture and stir vigorously over medium heat for approximately 5-7 minutes or until a thick ragù sauce forms.
Discard the bay leaves; this is your Greek lamb ragù.
Stir half of the chopped dill into the drained pasta and season generously with salt and pepper.
Serve the Greek lamb ragù over the pasta.
Garnish with crumbled feta, remaining chopped dill, and a drizzle of olive oil.
Enjoy!
Recipe Notes
Pasta choice: While conchiglie is used here, other pasta shapes like penne or rigatoni can be substituted.
Lamb alternatives: Ground beef or turkey can replace lamb for a different flavor profile.
Herb variations: Fresh oregano or mint can be used in place of dill for a unique twist.
Cheese options: If feta is unavailable, crumbled goat cheese or ricotta salata can be used as alternatives.
Serving suggestion: Pair with a side of Greek salad or warm pita bread to complete the meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
