• Lamb Paprikash with Pappardelle Pasta


    • Ingredients
    • Lamb shoulder, 2-inch chunks
      2 1/2 lbs.
    • All-purpose flour
      1 cup
    • Salt
      1 Tbsp.
    • Pepper
      1/2 tsp.
    • Oil
      4 Tbsp.
    • Onion, yellow, small dice
      1 cup
    • Red bell pepper
      1/2 cup
    • Carrot, small dice
      1/2 cup
    • Celery, small dice
      1/2 cup
    • Garlic, minced
      1/4 cup
    • Thyme, fresh, minced
      1 tsp.
    • Hungarian paprika
      1/4 cup
    • Tomato paste
      1/2 cup
    • Bay leaf
      2 ea.
    • Beef or vegetable stock
      2-3 cups

    • Ingredients
    • pappardelle pasta (4-5 oz. each portion)
      as needed
    • Crème Fraiche
      as needed
    • Parsley, minced
      as needed


    1. In a large bowl mix the all-purpose flour, salt and pepper.
    2. Heat 4 tablespoons of oil in a Dutch oven over medium high heat. Dredge the lamb in the flour mixture, discard any excess flour. Sear lamb in the Dutch oven, making sure to get a dark brown sear on all sides.
    3. Set the seared lamb aside and discard all but 2 tablespoons of the residual oil.
    4. In the same dutch oven, sauté the onion, bell pepper, carrots, and celery until vegetables are caramelized.
    5. Add the garlic, thyme and paprika and cook for 2-3 minutes. Add paste and cook for another 2-3 minutes. Return the seared lamb to the pot and add bay leaf and stock, making sure to cover the lamb by at least ¼-inch.
    6. Cover and cook on low for about 2 hours or until the lamb is tender, making sure to stir the pot every 20 minutes.
    7. When the lamb is tender, remove it and shred the meat. Add the meat back to the pot and cook for an additional 20 minutes, adjust final seasoning.
    8. In a large salted boiling pot of water, cook the pappardelle allowing about 4-5 ounces of pappardelle per serving.
    9. After 3 minutes, remove the cooked pasta from the boiling water and divide into bowls.

    To Assemble:

    1. Spoon 4 ounces of the lamb paprikash onto each portion of pasta and garnish with a swirls of crème fraiche and a sprinkle of minced parsley.

    Recipe by Chef Jammir Gray of Compline Restaurant and Wine Shop

    The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.