I’m not really sure what ethnicity this most embraces, maybe it is entirely my own creation. But wow was it good! I had some ground lamb in the freezer that needed to be used, and originally had intended on making meatballs. But with no breadcrumbs around, the meatball idea went out the window, and decided to make a ragout for pasta instead. This is not a traditional ragout, in that it isn’t very sauce-like, but the flavor imparted is great – I love the tang of the mustardy yogurt sauce on the pasta, it gives a totally different flavor than you’d expect. Ha and I bet few try to make a sauce with yogurt for pasta! But sometimes a unique creation can be a truly serendipitous find – both my husband and I found ourselves quickly going back for seconds!
1 lb. ground lamb
1/4 cup fresh parsley, chopped
1/2 cup red onion, chopped
1/2 small can tomato paste
salt, pepper, dill, oregano
2 tbs. extra virgin olive oil
1/4 cup mustard
1/4 cup plain yogurt
3 tbs. honey
2 tbs. soy sauce
Pasta (regular or gluten free), grated asiago (or other hard cheese), fresh parsley
1. Combine lamb, parsley, onion, tomato paste, salt, pepper, dill, and oregano in a bowl. Mix with your hands until all incorporated together.
2. Heat up a skillet with the olive oil, and cook the meat mixture until thoroughly cooked.
3. Mix in a small bowl mustard, yogurt, honey, and soy sauce. Add to the skillet and stir until all is incorporated.
5. Meanwhile, cook your pasta.
6. Serve ragout over pasta and top with cheese and fresh parsley. Feel free to make more mustard-yogurt sauce to add on the pasta if desired.