Prep: 20 mins Cook: 45 mins Serves: 4-6 Cut: Ground


Serves 4-6


1 tbsp olive oil
1 lb New Zealand Spring Lamb® Ground, thawed in refrigerator overnight if frozen
2 leeks, well washed, peeled and finely chopped
4 cloves garlic, minced
salt and freshly ground black pepper
1 28oz can diced tomatoes
1 cup red wine
1/2 cup beef stock
2 sprigs fresh thyme, leaves only, finely chopped
3 leaves fresh sage, finely chopped
2 bay leaves
1 tsp red pepper flakes
2 cups butternut squash, cut into 1” cubes
2 tbsp butter
1 pkg pappardelle noodles
Parmesan cheese for garnish (optional)



  1. Preheat oven to 375ºF (190ºC)
  2. Heat olive oil in an oven-proof large skillet on stove-top over medium heat. Add the ground lamb, leeks and garlic, and cook until the ground lamb has browned all over; about 8-10 minutes
  3. Season with salt and pepper. Stir in tomatoes, wine, beef stock, thyme, sage, bay leaves and red pepper flakes. Bring to a light simmer and add squash.  Stir and cover
  4. Transfer to oven and bake for 30-35 minutes or until squash is  fork-tender
  5. Remove the bay leaves and serve with buttered pappardelle noodles, sprinkle with Parmesan (optional)

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