Spiced Lamb and Dill Yogurt Pasta

Name: Spiced Lamb and Dill Yogurt Pasta
Total time: 40 min
Yield: 6 servings
Ingredients: 3 whole large egg yolks; 2 cups kefir (cultured milk) or plain whole-milk yogurt; 3 cups dill fronds; 3 cloves garlic; 3 Tbsp unsalted butter; ½ cup pine nuts or slivered almonds; ½ cup dried currants or raisins; 1 tsp kosher salt; 1 Tbsp ground cumin; 1½ tsp black pepper; 1 lb ground lamb; 1 lb orecchiette; ½ whole lemon

A luxurious pasta dish combining spiced ground lamb with a creamy dill-yogurt sauce, topped with toasted pine nuts and currants. This Mediterranean-inspired dish balances rich lamb with fresh herbs and tangy yogurt.

6 servings

40 min

Published October 4, 2025

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Spiced Lamb and Dill Yogurt Pasta - Delicious recipe from Recipe Notes

Ingredients

•3 whole large egg yolks
•2 cups kefir (cultured milk) or plain whole-milk yogurt
•3 cups dill fronds
•3 cloves garlic
•3 Tbsp unsalted butter
•½ cup pine nuts or slivered almonds
•½ cup dried currants or raisins
•1 tsp kosher salt
•1 Tbsp ground cumin
•1½ tsp black pepper
•1 lb ground lamb
•1 lb orecchiette
•½ whole lemon

Cooking Instructions

1.
Combine egg yolks, kefir, and 11/2 cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 11/2 cups dill and set aside separately.
5 min
2.
Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
5 min
3.
Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
10 min
4.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
12 min
5.
Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
5 min
6.
Divide pasta among bowls and top with lamb mixture.
3 min

Ingredients

•3 whole large egg yolks

•2 cups kefir (cultured milk) or plain whole-milk yogurt

•3 cups dill fronds

•3 cloves garlic

•3 Tbsp unsalted butter

•½ cup pine nuts or slivered almonds

•½ cup dried currants or raisins

•1 tsp kosher salt

•1 Tbsp ground cumin

•1½ tsp black pepper

•1 lb ground lamb

•1 lb orecchiette

•½ whole lemon

Cooking Instructions

Combine egg yolks, kefir, and 11/2 cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 11/2 cups dill and set aside separately.

5 min

Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.

5 min

Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.

10 min

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.

12 min

Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.

5 min

Divide pasta among bowls and top with lamb mixture.

3 min