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Lamb Paprikash with Pappardelle Pasta

American Lamb Paprikash with Hand-cut Pappardelle Pasta

Recipe by Chef Jammir Gray of Compline Restaurant and Wine Shop
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This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American lamb, and well-suited for use in stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish.


  • Ingredients
  • 2 1/2 lbs Lamb shoulder, 2-inch chunks

  • 1 cup All-purpose flour

  • 1 Tbsp Salt

  • 1/2 tsp Pepper

  • 4 Tbsp Oil

  • 1 cup Onion, yellow, small dice

  • 1/2 cup Red bell pepper

  • 1/2 cup Carrot, small dice

  • 1/2 cup Celery, small dice

  • 1/4 cup Garlic, minced

  • 1 tsp Thyme, fresh, minced

  • 1/4 cup Hungarian paprika

  • 1/2 cup Tomato paste

  • 2 ea Bay leaf

  • 2-3 cups Beef or vegetable stock

  • Ingredients
  • as needed pappardelle pasta (4-5 oz. each portion)

  • as needed Crème Fraiche

  • as needed Parsley, minced


  • In a large bowl mix the all-purpose flour, salt and pepper.
  • 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.
  • Set the seared lamb aside and discard all but 2 tablespoons of the residual oil.
  • In the same dutch oven, sauté the onion, bell pepper, carrots, and celery until vegetables are caramelized.
  • 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.
  • Cover and cook on low for about 2 hours or until the lamb is tender, making sure to stir the pot every 20 minutes.
  • 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.
  • In a large salted boiling pot of water, cook the pappardelle allowing about 4-5 ounces of pappardelle per serving.
  • After 3 minutes, remove the cooked pasta from the boiling water and divide into bowls.
  • 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.

Lamb Paprikash with Hand-cut Pappardelle Pasta


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