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🍽️ Lamb Ragout with Pappardelle

765 kcal · 30 min · 4 servings

Ingredients

• 400 g Chanterelles
• 100 g Pearl onions (or 2 onions)
• 400 g Lamb loin fillet
• 2 tbsp Oil
• 2 tsp fresh Thyme leaves
• 1 tsp grated zest of 1 organic Orange
• 200 ml Lamb stock (from the jar)
• 150 g Crème fraîche
• Salt
• Pepper
• 500 g Pappardelle (or Tagliatelle)

Instructions

1. 1. Clean the chanterelle mushrooms thoroughly and remove any dirt.
2. 2. Peel the pearl onions and cut each one in half.
3. 3. Slice the lamb loin into thin pieces.
4. 4. Heat some oil in a large, non-stick frying pan.
5. 5. Sear the lamb slices in the pan.
6. 6. Add the halved pearl onions and the chanterelles to the meat.
7. 7. Simmer everything together for 3 to 5 minutes.
8. 8. Add the thyme leaves and the orange zest.
9. 9. Deglaze the mixture with lamb stock.
10. 10. Cover the pan and let the ragout cook for 15 to 20 minutes.
11. 11. Stir the crème fraîche into the sauce.
12. 12. Let the dish simmer gently for 2 to 3 minutes without the lid.
13. 13. Season the sauce to taste with salt and pepper.
14. 14. Keep the ragout warm until the pasta is ready.
15. 15. Cook the pappardelle pasta in plenty of salted water until al dente, as indicated on the package.
16. 16. Drain the pasta and let it drain well.
17. 17. Serve the pasta together with the warm ragout.

Nutrition per serving

• kcal: 765
• Protein: 39 g · Fett/Fat: 26 g · Carbs: 91 g