This Herbed Pasta with Yogurt and Lamb is a bold and flavorful dish that combines creamy herbed yogurt sauce, perfectly spiced lamb, and short pasta for a satisfying and unique meal. The fresh herbs and lemon juice brighten the dish, while toasted walnuts and lemon zest add texture and depth. The yogurt-based sauce brings a light yet creamy element that pairs beautifully with the savory lamb.

Ingredients

For the Sauce:

• 1 cup parsley, roughly chopped
• 1 cup dill, roughly chopped
• 1 jalapeño, cut into 1-inch pieces
• 4 green onions, cut into 1-inch pieces
• ½ teaspoon salt
• 1 ½ cups plain yogurt (3% or more fat)
• 2 egg yolks
• 2 tablespoons lemon juice

For the Lamb:

• 680g (1.5 lb) ground lamb
• 2 teaspoons coriander
• 2 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt
• 3 tablespoons dried currants (optional)

For the Pasta:

• 454g short pasta (fusilli, cavatappi, or similar)

For Garnish:

• ½ cup toasted walnuts, roughly chopped
• Lemon zest

How to Make Herbed Pasta with Yogurt and Lamb

1. Prepare the Yogurt Sauce:
   • Add the parsley, dill, jalapeño, and green onions into a blender. Process until roughly chopped.
   • Add the salt, yogurt, and egg yolks. Blend on high until the sauce is smooth and vibrant green. Set aside.
2. Cook the Lamb:
   • Heat a large skillet over medium-high heat. Add the lamb and cook, stirring occasionally, until browned and cooked through.
   • Drain any excess fat from the skillet. Stir in the coriander, minced garlic, salt, pepper, and currants (if using). Cook for another 3 minutes over low heat to allow the flavors to meld.
3. Cook the Pasta:
   • In a large pot, cook the pasta according to package instructions in well-salted water. Drain and return to the pot.
4. Combine the Sauce and Pasta:
   • Set the pasta pot over medium-low heat and pour in the yogurt sauce. Stir frequently, cooking until the sauce thickens and coats the pasta.
   • Stir in the lemon juice and the cooked lamb mixture.
5. Garnish and Serve:
   • Top with toasted walnuts and fresh lemon zest. Serve immediately.

Tips and Tricks

• Use full-fat yogurt: Full-fat yogurt creates a richer, creamier sauce and prevents curdling when heated.
• Don’t overheat the sauce: Keep the heat low when stirring the yogurt sauce into the pasta to prevent separation.
• Customize the herbs: Swap out dill for mint or basil for a slightly different flavor.
• Make it vegetarian: Substitute the lamb with sautéed mushrooms or roasted chickpeas.

FAQ

Can I use Greek yogurt instead of regular yogurt?
Yes, but Greek yogurt is thicker, so you may need to add a splash of water or milk to loosen the sauce.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of water or broth to prevent the sauce from drying out.

Can I freeze this dish?
While the lamb mixture freezes well, the yogurt sauce may separate when frozen and reheated. If freezing, store the sauce separately and add fresh yogurt when reheating.

And that’s it for this Herbed Pasta with Yogurt and Lamb! If you try it, tag me on Pinterest or Instagram—I’d love to see your creations! For more flavorful pasta recipes, check out my other dishes here.

Herbed Pasta with Yogurt and Lamb

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Andrea Buckett

Ingredients

The Sauce

1 cup parsley, roughly chopped

1 cup dill, roughly chopped

1 jalapeno, cut into 1” pieces

4 green onions, cut into 1” pieces

1/2 tsp salt

1 1/2 cups plain yogurt (3% or more fat)

2 egg yolks

2 tbsp lemon juice

The Lamb

680g (1.5lb) ground lamb

2 tsp coriander

2 cloves garlic

1 tsp freshly ground pepper

1/2 tsp salt

3 tbsp dried currants (optional)

Pasta

454g short pasta (fusilli, cavatappi)

Garnish

1/2 cup toasted walnuts, roughly chopped

Lemon zest

Instructions

1. Add the parsley, dill, jalapeno and green onions into a blender and process until roughly combined. Add the salt, yogurt and egg yolks and process on high until the sauce is green and smooth.

2. Add the lamb to a large skillet set over medium high heat and cook, stirring occasionally until the lamb is browned and cooked through. Remove any excess fat from the skillet. Add the coriander, garlic, salt and pepper and currants (if using) cook for another 3min. on low heat.

3. Cook the pasta according to the package directions in a large pot with well salted water. Once cooked, drain the pasta and return it to the pot.

4. Set the pasta pot over medium-low heat and pour the yogurt sauce over the pasta. Cook, stirring often, until the sauce has thickened and sticks to the pasta. Stir in the lemon juice and cooked lamb.

5. Scatter the toasted walnuts and lemon zest over the top and serve.