Search thousands of recipes reviewed by home cooks like you.

Lamb Spaghetti

  • Prep

  • Cook

  • Ready In

Summer

White sauce and lamb, served over linguini. Something that came from my Grandfather's family.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large skillet and cook and stir the ground lamb, garlic, and onion powder until the lamb is no longer pink, breaking the meat apart as it cooks. Stir in lemon juice, cinnamon, and oregano; continue to cook, stirring occasionally, until all the liquid in the skillet evaporates and the lamb and garlic are very well browned, about 20 minutes.
  2. Pour in the water and potatoes, bring the mixture to a boil, and reduce heat to medium-low. Simmer until the potatoes are very tender and beginning to break apart, about 20 minutes. Mash potatoes with a spoon against the side of the skillet to help them thicken the sauce. Season to taste with salt and pepper. Simmer until the gravy is thickened and the flavors have blended, about 10 more minutes (1 hour total). Stir occasionally during cooking.
  3. Bring a large pot of lightly salted water to a rolling boil; cook the linguine in the boiling water until cooked through, but still firm to the bite, about 11 minutes. Drain. Transfer the cooked pasta to plates and top with lamb gravy.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Aezpie
5
6/28/2010

Very good! I did without the cinnamon though.

Punkie's Kitchen
3
10/4/2010

A good way to use ground lamb but not flavorful. The cinnamon is a must it heightens the flavor of the lamb. Used a small onion and onion powder, 1 1/2 teaspoon of oregano, small can of tomato paste,1 tsp of course grond pepper, 1 1/2 tsp of sea salt. sprinkle with parmesan cheese when plating. Yummy my brother who hates lamb loved it.