Lamb Spaghetti

Made  times
Summer 0

"White sauce and lamb, served over linguini. Something that came from my Grandfather's family."
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1 h 25 m servings 604 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil in a large skillet and cook and stir the ground lamb, garlic, and onion powder until the lamb is no longer pink, breaking the meat apart as it cooks. Stir in lemon juice, cinnamon, and oregano; continue to cook, stirring occasionally, until all the liquid in the skillet evaporates and the lamb and garlic are very well browned, about 20 minutes.
  2. Pour in the water and potatoes, bring the mixture to a boil, and reduce heat to medium-low. Simmer until the potatoes are very tender and beginning to break apart, about 20 minutes. Mash potatoes with a spoon against the side of the skillet to help them thicken the sauce. Season to taste with salt and pepper. Simmer until the gravy is thickened and the flavors have blended, about 10 more minutes (1 hour total). Stir occasionally during cooking.
  3. Bring a large pot of lightly salted water to a rolling boil; cook the linguine in the boiling water until cooked through, but still firm to the bite, about 11 minutes. Drain. Transfer the cooked pasta to plates and top with lamb gravy.



Very good! I did without the cinnamon though.

A good way to use ground lamb but not flavorful. The cinnamon is a must it heightens the flavor of the lamb. Used a small onion and onion powder, 1 1/2 teaspoon of oregano, small can of tomato...

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