Lamb Ragout *PIC*

Lamb Ragout

You all know I love lamb, and even though the seasoning here is distinctly different I think it warrants a try. Later this week I'll make this and replace the photo with one of my own and a review.

2 small shallots, diced finely
1 medium carrot, finely shredded
2 Tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped rosemary
3 cloves garlic, finely sliced
1 pound ground lamb
1 can diced organic tomatoes (28-ounce)
2 Tablespoons tomato paste
1 Tablespoon unsalted butter
sea salt & freshly ground pepper to taste
1 pound rigatoni or other pasta of your choice


In a large pan, heat the garlic and olive oil over medium heat until just fragrant, about 2 minutes.
Add the shallots, carrots, thyme, red pepper flakes, and rosemary and cook until wilted and soft, about 5 minutes.
Add the lamb meat and cook until brown with no remaining pink parts of the meat, about 10-15 minutes.
Add the tomatoes and tomato paste.
Simmer the mixture over low heat for about 15 minutes to help combine the flavors.
In the meantime, boil the noodles in a large pot of well-salted water until al dente.
Drain the pasta, reserving 1/2 cup of the cooking water.
Add the cooking water to the lamb ragout along with the pat of butter.
Season with salt and pepper.
Serve over warm pasta

Posted by oz

Recipe and :photo by


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