Wild Mushroom & Lamb Ragout Pappardelle
10 oz fresh whole-grain pasta sheets
1 tbsp olive oil
3/4 lb boneless lamb loin roast, trimmed and cut into 1/2-inch-thick medallions (Alternatively, you can also cut into
1/4-inch-thick, 2-inch-long strips.)
1/4 tsp each sea salt and fresh ground black pepper
3/4 lb mixed wild mushrooms (such as chanterelle, oyster, shiitake and cremini), roughly chopped
3 cloves garlic, minced
2 cups low-sodium beef broth
1/2 cup dry red wine
8 sun-dried tomatoes (packed in oil), thinly sliced
2 tbsp chopped fresh rosemary leaves
Slice pasta sheets lengthwise into 1-inch strips and gently separate into individual noodles. Lay on a flat surface.
In a large skillet on medium-high, heat oil. Season lamb with salt and pepper. Working in batches if necessary, add to skillet and sear, turning once, until browned on both sides, about 5 to 7 minutes for medium-rare or 7 to 9 minutes for medium. (If using lamb strips, cook for 5 minutes, turning frequently, until browned.) Transfer lamb to a plate and cover to keep warm. Reduce heat to medium, add mushrooms and cook, stirring frequently, until browned, about 7 to 10 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add broth and wine, scraping up browned bits from bottom of skillet. Bring to a simmer and cook until liquid is reduced by one-third, about 3 minutes.
To skillet, add pasta strips, nestling into liquid. Cover and simmer, stirring occasionally, until pasta is al dente, 4 to 5 minutes. Return lamb and any accumulated juices back to skillet and heat through, about 1 minute. Add tomatoes and rosemary and stir to combine. (TIP: If you don’t have a lid for your skillet, cover it with a baking sheet.)
Open a bottle of Robert Hall Cavern Select Zinfandel and enjoy the meal!