Tomato-Braised Australian Lamb Chops With Penne

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Long, slow braising brings out a depth and richness to the lamb and a texture that falls away on the fork. Enjoy this dish with a glass of rich red wine.


  • 6 lb. Barilla Penne
  • 48 trimmed Australian lamb shoulder chops
  • as needed salt
  • as needed black pepper
  • 3/4 cup olive oil
  • 12 chopped garlic cloves
  • 6 chopped onions
  • 3/4 cup tomato paste
  • 5.4 lb. canned crushed tomatoes
  • 3/4 cup balsamic or red wine vinegar
  • 3 cups red wine
  • 24 cups diced zucchini
  • 48 fresh basil leaves
  • 1 1/2 cups sliced black olives
  • 1/2 cup extra-virgin olive oil
  • as needed grated Parmesan


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.

Step 2

Season the lamb with salt and pepper. In two large rondeaus, divide 6 Tbsp. of the oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion and cook until soft. Add the remaining 6 Tbsp. oil and the chops and brown them for 1 to 2 minutes on each side. Add the tomato paste and stir until the paste darkens. Add the canned tomatoes and liquid, the vinegar, and wine; stir to combine. Bring the mixture to a boil. Reduce the heat, cover, and simmer, turning the chops occasionally, until they are very tender, Let them cool in the sauce.

Step 3

For each serving, to order: Reheat 2 chops with some sauce and 1 cup zucchini until simmering.

Step 4

Reheat 2 1/3 cups pasta in simmering water. Drain and toss it with 2 basil leaves (sliced), 1 Tbsp. olives, and 1 tsp. XVOO. Plate and top with the lamb and sauce. Garnish with Parmesan.

Recipe Type: Tags: ,
Chef Recommended Cuts
  • Farfalle
  • Penne
  • Ziti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 1165
Calories from Fat 432
% Daily Value*
Total Fat 48g
Saturated Fat 17g
Trans Fat 0g
Cholesterol 195mg
Sodium 825mg
Total Carbohydrate 100g
Dietary Fiber 16g
Sugars 15g
Protein 78g

Vitamin A 15%
Vitamin C 56%
Calcium 11%
Iron 58%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.