This Lamb With Noodles is my go-to when I want a hearty, restaurant-quality meal without the fuss. The lamb gets beautifully browned, then simmers with noodles in a rich, garlicky broth that clings to every strand.
Advertisements1
It's a complete one-pan dinner that comes together in about 30 minutes, making it ideal for weeknights. Plus, it's versatile—you can swap in whatever veggies you have on hand.
I love how the lamb's savory richness pairs with the springy noodles and fresh herbs. It's comfort food that feels a little fancy but is secretly easy.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless lamb leg or shoulder, thinly sliced
Lamb leg is lean and cooks quickly; shoulder is more flavorful but slightly fattier. Substitute with beef sirloin if needed.
8 oz (225g) wide egg noodles
Egg noodles hold up well to the sauce. Substitute with fettuccine or pappardelle.
2 tbsp olive oil, divided
Use extra-virgin for better flavor; can substitute with avocado oil.
1 medium onion, thinly sliced
Yellow or sweet onion works best; red onion adds a sharper bite.
3 cloves garlic, minced
Fresh garlic is key; use 1 tsp garlic powder in a pinch.
1 cup (240ml) beef broth
Low-sodium broth lets you control salt; chicken broth works too.
1/2 cup (120ml) dry red wine (optional)
Adds depth; substitute with extra broth or a splash of balsamic vinegar.
1 tsp dried rosemary
Fresh rosemary (1 tbsp chopped) is even better; thyme is a good sub.
1/2 tsp salt, plus more to taste
Adjust based on your broth's saltiness.
1/4 tsp black pepper
Freshly ground is best.
1/4 cup (10g) fresh parsley, chopped, for garnish
Adds freshness; cilantro also works.
Tips & Tricks
- Slice the lamb against the grain for maximum tenderness.
- Don't overcook the noodles—they'll finish cooking in the sauce.
- If the sauce reduces too much, add a splash of broth or water.
Pro Tips
Step-by-Step Instructions
1. Season the Lamb
Pat the lamb dry and season with salt and pepper. This helps form a nice crust.
2. Brown the Lamb
Heat 1 tbsp oil in a large skillet over medium-high heat (375°F/190°C). Add lamb in a single layer and cook until browned, about 2-3 minutes per side. Remove and set aside.
3. Sauté Aromatics
Reduce heat to medium (350°F/175°C). Add remaining oil, onion, and garlic. Cook until softened, about 3-4 minutes, until fragrant.
4. Deglaze and Simmer
Pour in wine (if using) and scrape up browned bits. Add broth, rosemary, salt, and pepper. Bring to a simmer (about 212°F/100°C).
5. Cook the Noodles
Add dry noodles to the skillet, pushing them into the liquid. Cover and simmer for 8-10 minutes, until noodles are al dente, stirring occasionally.
6. Combine and Finish
Return lamb to the skillet, tossing to combine. Cook for 2-3 minutes until heated through. The sauce should be glossy and slightly thickened.
7. Garnish and Serve
Sprinkle with parsley and serve hot. Enjoy!
Delicious Variations
Vegetable Boost
Add sliced bell peppers or mushrooms along with the onion.
Spicy Kick
Stir in 1/2 tsp red pepper flakes with the garlic.
Creamy Version
Add 1/4 cup heavy cream at the end for a rich sauce.
How to Store Lamb With Noodles
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of broth to refresh the sauce.
Frequently Asked Questions
Q: Can I use ground lamb instead of sliced?
Yes, brown ground lamb first and crumble it, then proceed with the recipe—just reduce the cooking time slightly.
Q: What type of noodles work best?
Wide egg noodles are classic, but any ribbon pasta like pappardelle or fettuccine works great.
Q: Can I make this gluten-free?
Use gluten-free noodles and ensure your broth is GF; the rest of the ingredients are naturally GF.
Q: Can I skip the wine?
Absolutely, just use extra broth or a splash of red wine vinegar mixed with water.
I hope you love this Lamb With Noodles as much as I do! If you try it, leave a comment below and let me know how it turned out. Happy cooking!
Lamb With Noodles
Tender lamb and springy noodles in a savory garlic-herb sauce, all made in one pan in just 30 minutes. Perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) boneless lamb leg or shoulder, thinly sliced
- 8 oz (225g) wide egg noodles
- 2 tbsp olive oil, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240ml) beef broth
- 1/2 cup (120ml) dry red wine (optional)
- 1 tsp dried rosemary
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup (10g) fresh parsley, chopped, for garnish
📋 Instructions
- 1Season the Lamb — Pat the lamb dry and season with salt and pepper. This helps form a nice crust.
- 2Brown the Lamb — Heat 1 tbsp oil in a large skillet over medium-high heat (375°F/190°C). Add lamb in a single layer and cook until browned, about 2-3 minutes per side. Remove and set aside.
- 3Sauté Aromatics — Reduce heat to medium (350°F/175°C). Add remaining oil, onion, and garlic. Cook until softened, about 3-4 minutes, until fragrant.
- 4Deglaze and Simmer — Pour in wine (if using) and scrape up browned bits. Add broth, rosemary, salt, and pepper. Bring to a simmer (about 212°F/100°C).
- 5Cook the Noodles — Add dry noodles to the skillet, pushing them into the liquid. Cover and simmer for 8-10 minutes, until noodles are al dente, stirring occasionally.
- 6Combine and Finish — Return lamb to the skillet, tossing to combine. Cook for 2-3 minutes until heated through. The sauce should be glossy and slightly thickened.
- 7Garnish and Serve — Sprinkle with parsley and serve hot. Enjoy!
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
