Tagliatelle mit Lamm in grüner Pfeffersoße

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 mit Lamm in grüner Pfeffersoße
5 from 1 vote
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Tagliatelle with Lamb in a Green Peppercorn Sauce

Sometimes you just need to give into those cravings and enjoy a big plate of pasta. This time, tagliatelle with lamb in a green peppercorn sauce, yes, I thought I’d step it up a notch – the result, tender lamb filet in a creamy peppercorn sauce
Course Main Course
Category Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Autor Elle

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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