This One Skillet Seared Lamb & Creamy Red Wine Penne Recipe was developed for Collective Bias and advertiser. Mama Loves Food was compensated for time and work. All opinions and recipes are mine alone. #CollectiveBias #HolidayPairings The following content is intended for readers who are 21 or older.
Lamb sounds really fancy, right? Like something you'd order in a high class restaurant, or have your butler bring up from the kitchen. "Don't forget the mint jelly, Jeeves!"
Yeh, that's what I thought too. Until I made it and realized lamb is super easy to cook and tastes just as delicious at home. Maybe moreso because I'm not swallowing a restaurant price tag along with it. Also, skip the mint jelly. Ewww.
This One Skillet Seared Lamb & Creamy Red Wine Penne cooks up in one large pot and dirties only a few prep dishes (2 bowls, cutting board, and some measuring cups). If you're not into penne, you can use another kind of pasta, or skip that part of the recipe entirely, and conversely, if you're not into lamb (tell me it ain't so), you can skip it and just make the pasta! Both delicious individually, but excellent together!
One Skillet Seared Lamb & Creamy Red Wine Penne, Ingredients:
- thick cut lamb loin chops (pictured is 5 pounds)
- 1 heaping tablespoon fresh minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped sweet yellow onion
- 4 cups sliced mushroom caps (I used baby portabellas)
- 1/2 cup red wine (I used Cabernet Sauvignon)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 box no boil penne pasta
- 3 cups chicken stock
- 1/2 cup heavy cream
One Skillet Seared Lamb & Creamy Red Wine Penne, Directions:
- In a large bowl, whisk together (from LAMB ingredient list) garlic, lemon juice, olive oil, salt, and pepper. Add lamb chops and toss until everything's coated. Set aside. (You can do this up to a day in advance and keep in the fridge).
- While the lamb is marinating, prep ingredients from PENNE list, set aside.
- Bring a large/deep skillet (preferably cast iron, enameled cast iron, or stainless steel) to screaming hot. Place lamb into skillet and sear both sides to taste (about 2 minutes on each side for very rare*, like pictured) - if you like it well cooked, after searing place into a 400° oven until internal temp reaches 170° F)
- When lamb is cooked to your liking, remove it from pot and set aside to rest. Add (from PENNE ingredient list) red wine, onion, mushrooms, lemon juice, salt, and black pepper. Reduce heat to medium and stir periodically until onion is translucent and liquid has reduced by at least 2/3rds.
- Pour in penne pasta and chicken stock. Bring heat to high and cook, stirring periodically, for approximately 10 minutes, until liquid is absorbed. Add heavy cream and stir an additional 2 minutes on medium/low heat.
- Serve and ENJOY!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk
may increase your risk of foodborne illness.
I grabbed my penne, wine, and fresh ingredients on a quick trip to Walmart. For this recipe I used Dreaming Tree Cabernet Sauvignon, which I included both in the recipe and as a pairing. It was really delicious and definitely one I'll purchase again. We chose the Barilla Pronto Pasta which is great because you don't have to wait for the water to boil or drain it, so you get all the delicious flavors soaked right into the penne. I also grabbed a box of Pepperidge Farm Chocolate Collection cookies to serve as dessert!
You can visit the Simple Entertaining hub to learn more about upcoming wine tastings, Barilla, and Pepperidge Farm demos at select Walmart Stores in November and December!