This is a super recipe for a Saturday night dinner party. The lamb will take 6 hours to slow roast but the texture of the meat is incredible when you cook it in this manner. Like with all the recipes from this pasta post, you don’t necessarily need to make your own fresh pasta, opt for shop bought pre-made fresh egg pasta or dried pappardelle will  work fine too. The benefit of making your own means you can cut it as wide as you like and I often think wider strips make for a very visually interesting pasta dish.


2 Responses to “Slow roasted lamb pappardelle with garden peas and mint”

  1. June 3, 2013 at 2:25 am

    This recipe is outstanding. It will be on our dinner table this week for sure. thank you for taking the pains to prepare & post. I could almost taste it , as i read the method.

  2. June 8, 2013 at 9:08 pm

    Thank you so much for posting this recipe! I LOVE the combination of lamb, peas and mint – a typical Sunday night roast dinner transformed into a delicious pasta dish. I cannot wait to make it! How long did it take you to make it?

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