Ground Lamb & Spinach Pasta with Garlic Cream Sauce

Ingredients

  • 1 lb Oak & Barrel Meats ground lamb
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ small onion, diced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional)
  • ½ tsp dried oregano
  • ½ cup heavy cream (or half & half)
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
  • 8 oz pasta (rigatoni, penne, or fettuccine)
  • Fresh parsley for garnish

Instructions

  1. Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup of the pasta water and drain.
  2. Brown the lamb: In a large skillet over medium heat, warm olive oil. Add ground lamb and cook until browned. Drain excess fat if needed.
  3. Add aromatics: Stir in onion, garlic, salt, pepper, red pepper flakes, and oregano. Cook 3–4 minutes until fragrant.
  4. Make sauce: Reduce heat to low. Add heavy cream and Parmesan, stirring until smooth. Add a splash of reserved pasta water if sauce is too thick.
  5. Add greens: Stir in spinach until wilted and well combined.
  6. Combine: Toss in cooked pasta and stir until evenly coated.
  7. Serve: Garnish with fresh parsley and extra Parmesan.

Serving Ideas

  • Serve with garlic bread and a green salad.
  • Swap spinach for kale or arugula for variety.
  • Great leftover — the flavors deepen overnight.