Summer may be here but I’m not ready to give up some of that good ol’ comfort food. I may love my salads above all, but sometimes you just need to give into those cravings and enjoy a big plate of pasta. This time I thought I’d step it up a notch – the result, tender lamb filet in a creamy peppercorn sauce. Pretty swanky, pretty delish.
I ate something similar in a restaurant a few weeks back and have been craving it ever since. So here’s my take on it. I’m pretty sure the restaurant used white wine and a lot of cream, I went for a variation using red wine and mascarpone (since that’s what as in the fridge, and honestly it’s my preference). I must say, it’s not the prettiest of pasta dishes, but its damn delicious. Easy to make and ready in minutes – serve this one with a simple green salad, some crusty bread and a glass of Nero d’ Avola, with its delicious black fruits and black pepper flavor, reminiscent of a big Shiraz.
Tagliatelle with Lamb in a Green Peppercorn Sauce
- 400 g tagliatelle
- 500 g lamb tenderloin, cut into thin strips
- sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus 1/2 tablespoon extra
- 1 tablespoon butter
- 2-3 small yellow onions, finely chopped (about 1/2 cup)
- 4 garlic cloves, minced
- 1 tablespoon green peppercorns in brine, drained
- 3/4 cup red wine
- 1/2 cup chicken broth
- 1/2 cup mascarpone (110 g)
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Sprinkle the lamb with salt and pepper and cook for about 3 minutes or until tender. Remove from pan and wrap in aluminum foil to keep warm.
- In large skillet, heat the butter and extra oil over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes or until onion is softened. Add the peppercorns and increase the heat to medium-high. Add wine and cook for about 2-3 minutes or until the wine has reduced by about half.
- Add broth and mascarpone and simmer for about 5 minutes or until sauce is thickened. Stir in lamb and a pinch of salt and pepper.
While sauce is cooking, cook pasta in a large pot of boiling water according to package instructions; until al dente. Drain and add to pasta sauce. Stir to coat pasta. Serve immediately. Enjoy!
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