Greek Lamb Pasta with Mint, Feta and Kefalograviera Cheese

IngredientsLamb, Pasta
Menu PartEntree
Cuisine TypeMediterranean
Greek Lamb Pasta with Mint, Feta and Kefalograviera Cheese

Chef Dimitri Moshovitis

Cava Mezze

Washington, D.C.

Cava Mezze in Washington, D.C. is a neighborhood Greek restaurant where chef Dimitri Moshovitis sometimes gives his own spins to classic dishes. Lamb is a menu staple, and here it goes into a meat sauce that’s spiced with coriander, fennel, cinnamon, cumin, rosemary and thyme. Fresh mint, feta and Greek kefalograviera cheese round out the dish. Kefalograviera has a nutty, salty flavor and firm texture, but if it’s difficult to source, you can substitute pecorino, asiago or aged gruyere.



6 tbsp. extra virgin olive oil, divided

2 carrots, finely diced

2 med. yellow onions, finely diced

2 ribs celery, finely diced

4 lb. ground lamb

4 tsp. ground coriander

2 tsp. ground fennel seeds

2 tsp. chopped fresh rosemary

2 tsp. chopped fresh thyme

1 tsp. ground cumin

2 cinnamon sticks

Salt and fresh ground pepper, to taste

2 tbsp. tomato paste

1 cup dry red wine

2 cans (28 oz. each) diced tomatoes

2½ cups chicken stock or low-sodium broth

2 lb. pappardelle or fettucine

2 tbsp. butter

4 tbsp. chopped fresh mint

Crumbled feta and kefalograviera cheese


1. In a large saucepot or deep skillet, heat 4 tablespoons oil. Add carrot, onion and celery; cook over medium-high heat, stirring occasionally, until slightly softened, about 5 minutes.

2. Add lamb, coriander, fennel, rosemary, thyme, cumin and cinnamon sticks; season with salt and pepper. Cook, stirring, until the liquid evaporates, about 5 minutes. Drain excess fat as needed.

3. Stir in tomato paste. Add wine and cook until evaporated, about 5 minutes. Add canned tomatoes and their liquid along with stock; bring to a boil. Cover partially; reduce heat to medium-low and cook until liquid is slightly reduced, 25 to 30 minutes. Season with salt and pepper to taste.

4. Over high heat, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain well.

5. Add pasta to lamb meat sauce. Stir in butter and remaining 2 tablespoons olive oil; toss over low heat.

6. Serve the pasta in bowls, topped with mint, feta and kefalograviera.

Photograph courtesy of The American Lamb Board

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