Orecchiette with Lamb and Asparagus is one of those meals that feels special but is simple enough for a busy weeknight. The tender pasta cups catch all the savory lamb and bright green asparagus in the best way. Here in my little Carmel kitchen, this is the kind of dinner I make when I want something hearty but still fresh. It is cozy, filling, and full of flavor, without being heavy. If you have 30 minutes, you can have this on the table.
Why You Will Love This Recipe
This dish checks all the boxes for real life cooking.
- It is quick and simple, perfect for Ground Lamb Recipes Easy enough for weeknights.
- The flavors feel a little fancy, like something from your favorite Italian cafe.
- You only need a handful of basic ingredients.
- It is a full meal in one bowl, pasta, protein, and veggies together.
Ingredients You Will Need
- Orecchiette pasta, these little ear shaped noodles hold the sauce and lamb beautifully.
- Ground lamb, rich and flavorful, it cooks quickly and makes this one of my favorite Ground Lamb Recipes For Dinner.
- Fresh asparagus, trimmed and cut into small pieces for a bright, fresh bite.
- Garlic, adds warmth and depth to the dish.
- Olive oil, for sauteing and bringing everything together.
- Crushed red pepper flakes, optional but lovely for a gentle kick.
- Grated Parmesan cheese, salty and creamy on top.
- Salt and black pepper, to bring out all the flavors.
- Fresh lemon zest, just a little to brighten the lamb.
Step by Step Instructions
- Bring a large pot of salted water to a boil. Cook the orecchiette according to the package directions until al dente. Before draining, save about 1 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground lamb. Break it apart with a spoon and cook until browned and fully cooked, about 6 to 8 minutes.
- Add the garlic and cook for 1 minute, just until fragrant. Stir in the chopped asparagus and cook for 3 to 4 minutes, until tender but still bright green.
- Season with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.
- Add the drained pasta to the skillet. Pour in a splash of the reserved pasta water and toss everything together. The water helps create a light sauce that coats each piece.
- Turn off the heat and sprinkle in lemon zest and grated Parmesan. Toss again and taste. Adjust salt if needed.
Helpful Tips and Variations
- If you cannot find ground lamb, you can use small pieces of lamb stew meat. Just cook them a bit longer until tender, like in some Lamb Stew Meat Recipes.
- Want a Greek twist? Add a spoon of crumbled feta and a sprinkle of fresh oregano, inspired by my easy lamb souvlaki recipe.
- For a richer flavor, stir in a spoon of Greek yogurt at the end, similar to flavors in many Greek Lamb Recipes.
- If you love hearty Lamb Meals, serve this with a simple side salad and warm bread.
- Leftover lamb can also be used in my slow cooked pulled lamb or tucked into wraps the next day.
Serving and Storage
Serve this Orecchiette with Lamb and Asparagus hot, with extra Parmesan on top and maybe a squeeze of fresh lemon. It pairs beautifully with a crisp green salad or roasted vegetables. For a bigger spread, you could add something like my classic Greek lamb chops for guests.
Orecchiette with Lamb and Asparagus
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground lamb and cook, breaking it apart with a spoon, until browned and fully cooked, about 6 to 8 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped asparagus and cook for 3 to 4 minutes, until tender but still bright green.
- Season with salt, black pepper, and crushed red pepper flakes if using.
- Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss well to combine and create a light sauce that coats the pasta.
- Remove from heat and stir in the lemon zest and grated Parmesan. Toss again, taste, and adjust seasoning if needed. Serve hot with extra Parmesan on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water and warm gently on the stove or in the microwave. The pasta will soak up sauce as it sits, so that little bit of water brings it back to life.
FAQs
Is this a good option for Ground Lamb Recipes Easy enough for beginners?
Yes, absolutely. This recipe is very beginner friendly. You brown the lamb, cook the pasta, and mix it all together. There are no complicated steps or special tools. If you can boil pasta and stir a skillet, you can make this. It is a great starting point if you are new to cooking lamb at home.
Can I turn this into one of my go to Easy Lamb Recipes for guests?
Yes, and it feels special enough for company. You can double the recipe and keep it warm in a large pan. Add extra Parmesan and a drizzle of good olive oil before serving. It looks beautiful in a big bowl. Most people do not expect pasta with lamb, so it always feels a little impressive.
What other Lamb Dishes pair well with this?
If you are planning a larger meal, you could serve smaller portions of this pasta as a first course. Then follow with something like my Greek butterflied lamb leg or even a bowl of easy lamb stew. Keeping the flavors simple and fresh helps everything work together.
Can I use other vegetables instead of asparagus?
Yes, you can. Zucchini, spinach, or even peas work well. Just cook them until tender and stir them in like you would the asparagus. This recipe is flexible, which is why I love it for busy weeks. You can use what you have in the fridge and it will still taste wonderful.
Final Thoughts from Ama
Some recipes become regulars without you even planning it. That is how this Orecchiette with Lamb and Asparagus started in my kitchen. It is simple, comforting, and just a little bit special. Even if your pasta cooks a minute too long or you forget the lemon zest, it will still taste good. Cooking is not about perfect. It is about gathering around the table and sharing something warm. And that is always enough.