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.