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Spicy Baked Feta Pasta with Lamb

Craving a flavor adventure for your taste buds? Look no further than Spicy Baked Feta Pasta with Lamb, a dish that marries the luxurious richness of ground lamb with the vibrant heat of my Harissa Lookin' at You, Kid spice blend. This handcrafted blend, bursting with New Mexico, California, Chipotle, Guajillo, and Pasilla chiles, isn't just about the kick – it's a harmonious blend of smoky warmth, earthy tones, and a hint of zesty mint.

Imagine tender lamb bathed in a creamy tomato and feta sauce infused with this complex spice symphony, all nestled around pillowy penne pasta. This flavor explosion that will have you coming back for seconds (and maybe thirds). So, ditch the bland and embrace the bold with this unique and unforgettable dish. It's more than just a meal – it's an experience for your senses!

Note: I used ground lamb that I picked up at Tablas Creek Vineyards on a recent wine tasting trip to Paso Robles, and OMG was it delicious!! This recipe will certainly work with lamb available at your local grocery store, but if you have a chance to get your hands on some Tablas Creek lamb, DO NOT miss it!!

Spicy Baked Feta Pasta with Lamb
Spicy Baked Feta Pasta with Lamb

Spicy Baked Feta Pasta with Lamb

Makes 4 servings


  • 2 pints cherry or grape tomatoes

  • 6-8 cloves garlic, peeled and smashed

  • 1/2 cup extra virgin olive oil, divided

  • 2 tablespoons Harissa Lookin' at You, Kid

  • One 8-ounce block feta cheese

  • 8 ounces short dried pasta of choice

  • 1 pound ground lamb

  • Kosher salt

  • 1 teaspoon minced preserved lemon peel (or zest of 1 lemon)

  • Fresh mint and crumbled feta, for serving (optional)


Preheat oven to 400F. Add the tomatoes, garlic, 1/4 cup of olive oil, and Harissa Lookin' at You, Kid in a 9x13-inch baking dish and toss to coat. Nestle the feta cheese in the center, and drizzle with the remaining olive oil. Bake 25-30 minutes, until the garlic has softened and the tomatoes have bursted.

While the feta is baking, bring a large pot of salted water to a boil. Cook the pasta and drain, reserving about 1/2 cup of pasta water.

While the pasta cooks, heat a large skillet over medium-high heat. Add the lamb and a generous pinch of kosher salt. Cook, breaking the meat up, until cooked through. Set aside.

Remove the tomatoes and feta from the oven and use a fork to smash it all into a creamy sauce. Add the pasta, lamb, and minced preserved lemon and stir to combine. Add a bit of pasta water to loosen up the sauce, if necessary.

Serve, topped with some fresh mint and crumbled feta, if desired.

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Teri Day
Teri Day
Feb 22

This looks delicious!

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