Lamb Ragout Crock Pot Recipes
SLOW COOKER LAMB RAGU
Slow Cooker Lamb Ragu is a healthy clean eating comfort food that's perfect for those in between months as the weather starts to cool. With ribbons of soft pappardelle pasta and slow cooked tender lamb shoulder, with a good dose of garlic, salt and rosemary this is an easy dish to get on the table on a Sunday evening.
Provided by Kim
Categories Dinner
Time 8h15m
Number Of Ingredients 12
Steps:
- Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
- Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
- Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
- Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
- Cover and cook on low heat for 8 hours.
- Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
- Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
- To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.
Nutrition Facts : Calories 511 kcal, Carbohydrate 29 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
LAMB RAGOUT
Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!
Provided by Lorac
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter and brown lamb over high heat.
- Add garlic and rosemary, stir for 30 seconds.
- Add wine and stir, mix in beef broth and tomato puree.
- Reduce heat, cover and simmer for 1 hour.
- Remove cover,increase heat to medium high and cook until sauce begins to thicken.
- Add tomatoes and olives and cook 5 minutes.
- Stir in parsley and serve.
LAMB RAGOUT
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield s: 6 servings
Number Of Ingredients 12
Steps:
- Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles.
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
LAMB RAGOUT (CROCK POT)
Make and share this Lamb Ragout (Crock Pot) recipe from Food.com.
Provided by JillAZ
Categories Lamb/Sheep
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat slow cooker to high.
- Trim the lamb and cut into small cubes. Toss in the flour.
- Heat the oil in a large skillet and add the lamb cubes. Cook for 5 minutes, until browned on all sides. Remove from pan and set aside.
- Add any remaining flour to pan and coo and stir for 2 minutes. Add the squash and the canned tomatoes. Stir.
- Mix together the broth and the tomato paste. Add it to the pan along with the dried herbs and salt and pepper. Bring to a boil.
- Add the lamb back to the pan.
- Pour it all into the crock pot.
- Cover, reduce the heat to low and cook for 5-1/2 hours.
- Cover the leek with boiling water and let stand for 5 minutes. Add to the crock pot, cover and cook for 30 more minutes up to 2 hours.
- Garnish with fresh herbs and serve.
- Good with pasta.
Nutrition Facts : Calories 609.4, Fat 19.2, SaturatedFat 6, Cholesterol 183.7, Sodium 406.5, Carbohydrate 48.4, Fiber 7.9, Sugar 12.7, Protein 62.7
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