Best 8 Lamb Lemon And Olive Pasta Recipes

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**Indulge in a Culinary Journey with Lamb Lemon and Olive Pasta: A Trio of Irresistible Recipes**

Awaken your taste buds to a symphony of flavors with our carefully curated collection of lamb lemon and olive pasta recipes. Embark on a culinary adventure that brings together the distinct aromas of tender lamb, the vibrant zest of lemon, and the savory richness of olives. From a classic spaghetti dish to a flavorful penne bake and a delightful orzo salad, these recipes promise an unforgettable dining experience. Each dish is a harmonious blend of textures and tastes, sure to tantalize your palate and create lasting memories. Prepare to be captivated by the magic of lamb lemon and olive pasta – a trio of culinary masterpieces that will elevate your mealtimes to new heights of delight.

**Classic Spaghetti with Lamb Lemon and Olives:**

Simplicity meets elegance in this timeless recipe. Perfectly cooked spaghetti is tossed with succulent lamb, a zesty lemon sauce, and plump olives, creating a dish that is both comforting and sophisticated. The delicate balance of flavors allows each ingredient to shine, resulting in a harmonious union of tastes.

**Penne Bake with Lamb Lemon and Olives:**

Experience a taste of Italy with this hearty and flavorful penne bake. Layers of tender lamb, tangy lemon, and briny olives are enveloped in a creamy cheese sauce, then baked to golden perfection. Each bite is a delightful explosion of flavors and textures, leaving you yearning for more.

**Orzo Salad with Lamb Lemon and Olives:**

Freshness and vibrancy come together in this delightful orzo salad. Al dente orzo pasta is combined with tender lamb, zesty lemon vinaigrette, and a medley of olives, creating a symphony of flavors and textures. Perfect for picnics, potlucks, or as a light and refreshing meal, this salad is sure to impress.

Let's cook with our recipes!

SPAGHETTI WITH LEMON & OLIVES



Spaghetti with lemon & olives image

A quick and simple summer pasta dish

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 9

500g bag fresh or dried spaghetti
5 tbsp olive oil
50g pine nut
5 fat garlic cloves , peeled
good pinch dried chilli flakes
2 lemons
handful parsley
100g pitted green olive , chopped if liked
5 tbsp grated fresh parmesan (or vegetarian alternative), plus extra to serve

Steps:

  • Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn't burn.
  • Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.
  • Drain the spaghetti and tip into a serving bowl. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper. Add more lemon juice to taste - it should be fresh but not overly lemony. Serve with extra Parmesan.

Nutrition Facts : Calories 573 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

LAMB, LEMON AND OLIVE PASTA



Lamb, Lemon and Olive Pasta image

Make and share this Lamb, Lemon and Olive Pasta recipe from Food.com.

Provided by Helen Hes

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 onion, finely chopped
olive oil flavored cooking spray
400 g ground lamb
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon sugar
300 g penne pasta
1 tomatoes, chopped
1 lemon, zest and juice
10 -12 black olives (kalamata olives are recommended)
1/2 cup parsley, finely chopped
1/4 cup feta, crumbled
1/4 cup olive oil

Steps:

  • Cook onion in olive oil spray until soft. Add minced lamb, spices, salt and pepper, combine and cook till browned and cooked through. Drain off any fat from the meat mixture.
  • Cook pasta and drain it, saving a little bit of the pasta water for the dressing. Combine all ingredients but the feta, toss well and put a bit of the water in to make a nice texture. Put into bowls, crumble feta over the top and season with salt, pepper and olive oil.

Nutrition Facts : Calories 731.2, Fat 42, SaturatedFat 13.9, Cholesterol 81.3, Sodium 563.3, Carbohydrate 67.6, Fiber 11.1, Sugar 2.5, Protein 24.7

SPIT ROASTED LEG OF LAMB WITH PRESERVED LEMON, SAFFRON, OLIVE, AND VINAIGRETTE



Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette image

Provided by Cat Cora

Categories     main-dish

Time 4h50m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup champagne vinegar
1/2 teaspoon saffron threads
2 cups pure olive oil
1 tablespoon preserved lemon, small diced
1 cup oil cured olives, finely chopped
1 tablespoon cracked black pepper
1 (5 to 6 pound) leg of lamb
8 small sprigs rosemary
3 cloves garlic, sliced thinly
1/4 cup olive oil
1 tablespoon dry oregano, crumbled
1 tablespoon fresh oregano, chopped fine
1 lemon, juiced
2 teaspoon salt
1 teaspoon black pepper

Steps:

  • In a small saute pan, bring the champagne vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly as to incorporate it. Add the chopped preserved lemon and black olives. Season with pepper. I do not add salt to this because of the saltiness of the olives. This recipe makes a quart and will last for at least a month.
  • Preheat the oven to 500 degrees F.
  • Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry and fresh oregano, lemon, salt, and pepper. Roast at 500 degrees F. for about 30 minutes. Lower heat to 375 degrees F. Add water to the pan if needed. Cook for about 3 1/2 hours.
  • Remove the lamb from the pan and let rest. Skim the fat from the pan juices and pour the juice onto the bottom of a platter. Slice the lamb into thin slices and serve topped with the preserved lemon sauce.

PASTA WITH LEMON AND OLIVES



Pasta with Lemon and Olives image

Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3/4 pound large shell pasta
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup pitted kalamata olives, roughly chopped
Freshly ground pepper
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
6 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
  • Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
  • Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS



Spring Pasta Bolognese With Lamb and Peas image

This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.

Provided by Kay Chun

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
6 garlic cloves, minced (about 2 tablespoons)
1 pound ground lamb (or ground beef, pork or veal)
Kosher salt and black pepper
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 large fresh rosemary sprig
1 pound spaghetti
1 cup thawed frozen peas (about 5 ounces)
5 ounces fresh baby spinach
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/2 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for garnish
1/4 cup coarsely chopped fresh parsley, plus more for garnish

Steps:

  • In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
  • As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  • Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE



Roast Leg of Lamb with Olive and Rosemary Paste image

Provided by Ed Behr

Categories     Food Processor     Garlic     Lamb     Olive     Roast     Easter     Low Carb     Rosemary     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 cup brine-cured black olives (such as Kalamata), pitted
3 large garlic cloves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/4 cup olive oil
1 4 1/2-pound boneless leg of lamb

Steps:

  • Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
  • Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY



Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY



Slow-cooked Greek Easter lamb with lemons, olives & bay image

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

Provided by Tonia Buxton

Categories     Dinner, Lunch, Main course

Time 4h50m

Number Of Ingredients 9

1 garlic bulb , separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons , cut into quarters lengthways
2 ½kg leg of lamb
50ml Greek extra virgin olive oil , plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes , peeled and quartered lengthways (if you can't find these, any large, waxy variety is fine - try Desirée)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine

Steps:

  • Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
  • Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
  • Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
  • After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
  • Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

Nutrition Facts : Calories 740 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, seasonal produce and good quality meat and seafood.
  • Don't be afraid to experiment: There are many different ways to make pasta, so don't be afraid to try new things. You might be surprised at what you like!
  • Season your pasta properly: Pasta is a blank canvas, so it's important to season it well. Use a combination of salt, pepper, and herbs to create a flavorful dish.
  • Cook your pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the perfect doneness of pasta. Pasta should be cooked until it is just tender, but still has a slight bite to it.
  • Don't overcrowd the pot: When cooking pasta, it's important to use a large enough pot so that the pasta has plenty of room to move around. If you overcrowd the pot, the pasta will cook unevenly and become mushy.
  • Use a good quality olive oil: Olive oil is a key ingredient in many Italian dishes, so it's important to use a good quality oil. Look for an extra virgin olive oil that is made from fresh olives.

Conclusion:

Pasta is a versatile and delicious dish that can be enjoyed in many different ways. With so many different recipes to choose from, there's sure to be a pasta dish that everyone will love. So next time you're looking for a quick and easy meal, reach for some pasta and get creative!

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