San Remo Reg No12 Fettuccine 500g
500ml chicken stock
150g butter
1 onion, chopped
400g diced lamb fillet
1 tbsp olive oil
400g can chick peas
Pecorino, to garnish

For the Herb Sauce
Mixture of fresh herbs (fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage, basil); quantity according to taste
Olive Oil


Recipe Details

Difficulty: 3
Preparation Time:  10 mins
Cooking Time:  10 mins
Serves: 4
Meal Occasion: Main course
Region: Australia


  1. Cook pasta in boiling, salted water.
  2. Heat oil in a frying pan. Add chopped onion and sweat it out – don’t brown.
  3. Add diced lamb fillet to pan and brown.
  4. Add chick peas and mix through.
  5. More oil may be added if required.
  6. Cook for approx. 2 minutes.
  7. Add butter and chicken stock and simmer for 5-8 mins.
  8. Turn off heat to pan and add cooked pasta and mix through.
  9. Add herb sauce and mix through.
  10. Garnish with grated pecorino.
For the Herb SauceIn a blender blitz handfuls of fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage and basil with some olive oil until all mixed together.