About this recipe:This pasta dish is a little different than the average pasta dish. Lamb is simmered in a seasoned white potato sauce, then used to top linguine. Perfect with garlic bread.
2 tablespoons olive oil
1.8kg minced lamb
1 whole head garlic, peeled and crushed
1 tablespoon onion powder
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
4 small potatoes, peeled and cut into 1.25cm dice
salt and pepper to taste
450g linguine pasta
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Heat the olive oil in a large frying pan and cook and stir the minced 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 frying pan evaporates and the lamb and garlic are very well browned, about 20 minutes.
Pour in the water and potatoes, bring the mixture to the 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 frying pan to help them thicken the sauce. Season to taste with salt and pepper. Simmer until the sauce is thickened and the flavours have blended, about 10 more minutes (1 hour total). Stir occasionally during cooking.
Bring a large pot of lightly salted water to the 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 sauce.