January 26, 2023

Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre


Recipe Provided By
Rustic Joyful Food
Prep Time

15 min

Cook Time

2-3 HRS

Total Time

3HRS -15 min



Braised Lamb Cavatelli Ragout with Castelvetrano Olives and Whipped Herby Chèvre


  • 2-3 pounds American Lamb leg, cut into 1- to 2-inch cubes
  • 2-3 tablespoons olive oil
  • Salt and ground pepper to taste
  • 2 carrots, finely diced
  • 1 medium onion, diced
  • 1 (27-ounce) can of whole peeled San Marzano tomatoes in juice
  • 12 ounces cavatelli pasta
  • 3 garlic cloves garlic, minced
  • 1 cup pitted Castelvetrano olives
  • 1 cup water
  • 1/2 cup chopped basil
  • 1/4 cup milk
  • Whipped Herby Chevre (recipe follows)

Whipped Herby Chèvre

  • 8 ounces soft chèvre
  • 1/2 cup basil leaves
  • 2 tablespoons olive oil
  • 1 small clove garlic or 1/2 clove (you want soft garlic flavor, nothing too strong)
  • Flat leaf parsley
  • Salt and ground black pepper to taste


Preheat oven to 350 degrees F. In a Dutch oven, brown lamb in  olive oil; season liberally with salt and pepper.  Add carrots, onion and tomatoes. Crush the tomatoes with a spatula to make a sauce; stir.

Cover with a lid, and place in the oven for 2 to 3 hours. Check every 45 minutes for dryness. Add water in 1/2-cup increments if needed. Check for doneness at two hours and allow to cook up to 3 hours, if necessary. Once thoroughly cooked, remove from the oven and let stand.

Cook the pasta according to the package instructions. Add cooked pasta to lamb and sauce; top with basil.

In bowl for food processor, add chevre, basil, olive oil, garlic, parsley, salt and pepper; whirl until smooth.

To serve, swipe 1 to 2 tablespoons of the Whipped Herby Chevre onto the bottom of bowls. Top with hot lamb pasta; garnish with basil.

Note: The USDA recommends that lamb reach internal temperature of at least 145 degrees F with a 3-minute rest.

whipped chevre
Braised Lamb Cavatelli Ragout with Castelvetrano Olives and Whipped Herby Chèvre
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