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Spicy Baked Feta Pasta with Tablas Creek Lamb

Chef Laurel Rose of A Bite of Good prepared this recipe. She used Tablas Creek lamb and offered to share it with the Tablas Creek audience here. From her introduction: 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. The spicy blend pairs well with our Syrah, Le Complice, or Terret Noir. *you can find her Harissa Lookin' at You, Kid spice blend on her website here: or use your own Harissa seasoning.

Serves: 4
Prep Time: 10
Cook Time: 30
Total Time: 40

Image of Spicy Baked Feta Pasta with Tablas Creek Lamb


  • 2 cups cherry or grape tomatoes
  • 6 cloves of garlic
  • ½ cup extra virgin olive oil, divided
  • 2 tbsp Harissa Lookin' at You, Kid spice blend (or other Harissa seasoning)
  • 8 oz feta cheese
  • 8 oz short dried pasta of choice
  • 1 lb ground Tablas Creek lamb
  • 1 Kosher salt
  • 1 tsp minced preserved lemon peel (or zest of 1 lemon)
  • 1 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 burst
  • 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

Pairs With: Syrah, Terret Noir, Le Complice