Pasta with Roast Lamb and Tender Chard Recipe

By Taverne Agency

Pasta with Roast Lamb and Tender Chard Recipe

Paccheri is a large, wide tube pasta that’s shorter than cannelloni but significantly wider.

It’s perfect for pairing with rich, robust sauces, making it an excellent choice for a dish like slow-cooked Roast Lamb and Tender Chard. You can also substitute it with rigatoni if needed.

For the ultimate comfort food experience, add melt-in-your-mouth Paccheri with Roast Lamb and Tender Chard to your menu.

Paccheri with Roast Lamb and Tender Chard Recipe

Serves 4


3 garlic cloves

150g onions

300g carrots

150g parsley root

150g celeriac

2 tbsp frying oil

600g boneless lamb shoulder

1 tsp tomato purée

250ml white wine

4 thyme sprigs

350g paccheri (you can also use rigatoni)

150g young chard

30g butter

Pink pepper berries


Peel the garlic and onions. Chop the garlic and coarsely dice the onions. Peel the carrots, parsley root and celeriac and cut into 2cm pieces.

Heat the frying oil in a roasting pan. Over high heat, fry the lamb on all sides until brown. Take the meat from the pan and set aside. Place the vegetables in the pan and cook for 5 minutes, stirring occasionally. Add the tomato purée and cook for 1 minute. Add the wine. Bring to the boil, then reduce half of the liquid. Add the lamb and about 1L of water – enough to cover the meat. Bring to the boil. Then reduce the heat and cook over low heat for about 2 hours, or until the lamb is tender and falls apart.

Remove the meat from the roasting pan. Pour the roasting juices through a fine sieve. Add the thyme to the sieved juices and cook over medium heat until reduced to about 250ml. Remove the thyme. Use a blender to puree the juices with some of the roasted vegetables, until you get a creamy consistency. Pull the meat apart and add to the gravy. Season well with salt and pepper.

Cook the pasta in salted water, according to the packet instructions. In the meantime, wash and trim the chard, then shake dry. Melt the butter in a pan then fry the chard for 3-4 minutes, or until wilted. Season with salt and pink pepper. Drain the pasta with a sieve and arrange on serving plates with lamb and chard. Top with pink pepper berries.


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