Jul 09 2026
Restaurants›Richmond Station›Braised Howick Farms Lamb Fettuccine Recipe

Braised Howick Farms Lamb Fettuccine Recipe

Inspired by Richmond Station
Time2h 30m
Serves4

garden “pistou”, summer squash, sourdough crumb, parmigiano

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Ingredients

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Lamb

Fettuccine

Pistou

Garnish

Method

Braised Lamb

  1. 1

    Sear the Lamb

    In a large pot, heat olive oil over medium-high heat. Season the lamb with salt and pepper. Sear the lamb on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Aromatics

    In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

  3. 3

    Deglaze

    Pour in the red wine and scrape up any brown bits from the bottom of the pot. Let it simmer for 2-3 minutes.

  4. 4

    Braise the Lamb

    Return the lamb to the pot, add beef broth and rosemary. Bring to a boil, then reduce heat, cover, and let simmer for 2 hours or until lamb is tender.

Cook Fettuccine

  1. 5

    Boil Pasta

    In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Prepare Pistou

  1. 6

    Make Pistou

    In a food processor, combine basil, garlic, Parmesan, olive oil, lemon juice, and salt. Process until smooth. Adjust seasoning as needed.

Combine and Serve

  1. 7

    Combine Ingredients

    Once the lamb is tender, shred it into pieces. Toss the fettuccine with the lamb and some of the pistou sauce. Serve in bowls.

  2. 8

    Garnish

    Top with diced summer squash, crumbled sourdough, and shaved Parmesan.

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