LEMON QUEBEC LAMB SHOULDER with Creamy Ricotta and Sun-Dried Tomato Pasta

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2 portions


20 minutes


  • 2 slices of Quebec lamb shoulder, about 220g each
  • 2 tablespoons Dijon mustard
  • 1 lemon, zest and juice
  • 2 cloves garlic. finely chopped
  • 8-10 sprigs parsley, chopped
  • ½ cup olive oil
  • 200g Orecchiette or short pasta of your choice
  • 4 kale leaves, thinly sliced
  • ½ cup 15% cream
  • ½ cup ricotta
  • 2 tablespoons sundried tomato pesto


  1. In a bowl, combine the mustard with the lemon juice and zest, garlic, parsley and oil.
  2. Add the lamb slices, salt and pepper and cover the lamb well with the marinade. Leave to marinate for a few minutes.
  3. Cook the pasta in a pot of salted boiling water for the time indicated on the can.
  4. Keep 1/4 cup of the pasta cooking water, then drain.
  5. Heat a drizzle of oil in a pan over medium heat. Cook the kale 2-3 minutes. Salt.
  6. Add the cream, ricotta, pesto, cooked pasta and cooking water. Mix and cook 2-3 minutes.
  7. Adjust salt and pepper to taste.
  8. Heat a drizzle of oil in a pan over medium heat.
  9. Cook the lamb slices for about 5 minutes per side.
  10. Serve the lamb with the pasta.
Chef Gabrielle Pellerin’s recipe.

Chef’s Tip

Serve 2 slices per person if desired.