Stovetop Juicy Lemon-Herb Lamb Pasta with Charred Artichokes (Sugar-Free)
A vibrant, sugar-free pasta dish featuring tender lamb with a bright lemon-herb sauce and smoky charred artichokes, all cooked in one pan for a quick and flavorful meal.
Ingredients
Ingredients
- 1 lb ground lamb preferably 85/15 lean-to-fat ratio
- 8 oz dried pasta like penne or fusilli
- 1 cup canned artichoke hearts drained and halved
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves only
- 1 lemon zested and juiced
- 1 cup chicken broth or vegetable broth
- 0.5 cup grated Parmesan cheese optional for serving
- 0.25 cup fresh parsley chopped, for garnish
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to revive the sauce.
Make-Ahead: The lamb and artichoke mixture can be cooked ahead and stored separately. Cook the pasta fresh and combine when ready to serve.
Substitutions: You can use ground beef or turkey instead of lamb. For a dairy-free version, omit the Parmesan cheese.
Serving Suggestion: Pair with a simple side salad of mixed greens with a light vinaigrette to complement the rich flavors.
Make-Ahead: The lamb and artichoke mixture can be cooked ahead and stored separately. Cook the pasta fresh and combine when ready to serve.
Substitutions: You can use ground beef or turkey instead of lamb. For a dairy-free version, omit the Parmesan cheese.
Serving Suggestion: Pair with a simple side salad of mixed greens with a light vinaigrette to complement the rich flavors.