Pasta with Rustic Lamb Tomato Sauce

Prep Time:
10 mins.
Cook Time:
20 mins.


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 12 ounces American Lamb boneless leg or shoulder, sliced in thin strips*
  • 1 medium zucchini, thinly sliced
  • 10 small white mushrooms, sliced
  • 1 can (14.5 ounces) diced tomatoes and juice
  • 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon seasoned salt
  • 8 ounces pasta, cooked and drained
  • 1/4 cup sliced and drained ripe olives, optional

*12 ounces of ground lamb may be substituted.


1. In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well, set aside.

2. Add zucchini, mushrooms, tomatoes and juice, basil, pepper, and salt. Cover and cook for 5 minutes until vegetables are crisp-tender.

3. Add cooked lamb, onions, pasta, and olives, if desired. Heat through and serve.

Photo & Recipe: American Lamb Board

Categories: Ground Lamb, Lamb, Lamb Leg