Pappardelle

Ingredients

• 400 g chanterelles
• 100 g pearl onions (or 2 onions)
• 400 g lamb back fillet
• 2 tbsp oil
• 2 tsp fresh thyme leaves
• 1 tsp grated zest of 1 organic orange
• 200 ml lamb stock (from the jar)
• 150 g crème fraîche
• Salt
• Pepper
• 500 g pappardelle (or tagliatelle)

Instructions

1. 1.

   Clean and trim the chanterelles. Peel and halve the pearl onions. Slice the lamb back fillet into rounds.

2. 2.

   Heat oil in a large non‑stick pan. Brown the meat. Add the onions and chanterelles, sauté for 3–5 minutes, then add thyme leaves and orange zest. Pour in lamb stock, cover, and simmer for 15–20 minutes. Stir in crème fraîche and let it gently bubble for 2–3 minutes. Season with salt and pepper and keep warm.

3. 3.

   Cook the pappardelle in plenty of salted water according to package directions until al dente. Drain, set aside, and serve with the ragout on top.