Quick Lamb Rag Recipes

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QUICK LAMB RAGù



Quick Lamb Ragù image

A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.

Provided by Alison Roman

Categories     dinner, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
2 anchovy fillets (optional)
2 tablespoons tomato paste
1 pound ground lamb
1 (28-ounce) can crushed tomatoes
12 ounces cooked pasta, noodles or tubes, for serving
A good hunk of Parmesan or pecorino, for serving
A small handful of marjoram, oregano or thyme, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
  • Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
  • Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
  • Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
  • Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams

SPICY LAMB RAGU



Spicy Lamb Ragu image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 1/2 teaspoons fennel seeds
1 1/2 pounds ground lamb
1 teaspoon crushed red pepper flakes
Salt and black pepper
3 tablespoons minced fresh rosemary (a few sprigs)
2 tablespoons fresh thyme leaves, chopped (a few sprigs)
1 onion, finely chopped
3 carrots, cut into small dice
4 cloves garlic, chopped
2 sprigs fresh oregano, leaves chopped
1 large fresh bay leaf
1 large strip blood orange or navel orange zest, plus some grated zest
1 small cinnamon stick
1/2 cup milk
2 tablespoons tomato paste
1 1/2 cups dry white or red wine
1 1/2 cups chicken stock
1/2 cup green Cerignola olives
One 28- to 32-ounce can whole peeled San Marzano tomatoes
1 to 1 1/2 pounds pasta, such as tagliatelle
1 handful fresh mint leaves, finely chopped
1 handful fresh flat-leaf parsley tops, finely chopped
A handful of toasted pistachios, roughly chopped
Grated pecorino cheese
Good-quality extra-virgin olive oil
Fresh sheep's milk ricotta, for serving

Steps:

  • In a large Dutch oven, heat the olive oil (2 turns of the pan) over medium-high heat. Add the fennel seeds and stir for 30 seconds. Add the lamb, red pepper flakes and some salt and pepper and cook, breaking the meat into crumbles as it browns. Add the rosemary, thyme, onions, carrots, garlic, oregano, bay leaf, orange zest strip and cinnamon stick. Cook, stirring occasionally, until the onions soften, 7 to 8 minutes. Add the milk and reduce the heat to low. Simmer, partially covered, to let the meat absorb the milk, about 15 minutes.
  • Add the tomato paste and stir until fragrant, 1 to 2 minutes. Stir in the wine, partially cover, and continue to cook and reduce for 15 minutes. Add the stock and olives. Hand crush the tomatoes into the pot, then add the juices from the can. Simmer, partially covered, for 30 minutes more to cook down the tomatoes and thicken the sauce. Fish out and discard the orange zest strip, bay leaf and cinnamon stick. Adjust the seasoning.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta. Keep warm.
  • Mix the mint, parsley, pistachios and some grated orange zest together in a small bowl.
  • Toss the ragu, reserved cooking water, pecorino, olive oil and cooked pasta together. Serve in bowls topped with fresh ricotta and sprinkle the herb-pistachio mixture over the top to garnish.

LAMB RAGOUT



Lamb Ragout image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

2 slices bacon
2 pounds lamb cut in 1/2 - inch pieces
1 medium onion, peeled and minced
2 medium carrots, peeled and minced
2 medium stalks celery, minced
2 cups canned plum tomatoes, crushed with their juice
1/4 cup minced fresh sage
2 tablespoons fresh thyme
2 bay leaves
1 1/2 cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/2 small bunch flat leaf parsley, minced
2 teaspoons minced orange rind
2 teaspoons minced lemon rind

Steps:

  • In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp. Drain the bacon on paper towels, crumble and reserve. Turn up the heat. Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side. As each batch is done, set it aside in a bowl.
  • Add the onion, carrots and celery to pan. Cook for 8 minutes, stirring occasionally, until the vegetables soften. Return the lamb to the pan with the bacon. Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth. Simmer very gently, stirring occasionally, for 1 1/2 hours. Season with salt and lots of pepper.
  • Combine the parsley, orange rind, lemon rind and 2 tablespoons sage. Stir 3 tablespoons of this mixture into the ragout. Let sit for 5 minutes. Pass the remaining parsley mixture at the table. Serve with polenta, pasta or rice.

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Top Asked Questions

How to cook Lamb in a crock pot?
Step 1 In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Step 2 Add wine and cook until mostly reduced, 5 minutes more.
How to make Lamb Ragu pasta?
This quick, warming lamb ragu pasta dish is high in fibre with classic flavours. 1 Spray a large pan with oil and set over a medium heat. Add garlic, onion, carrot and celery. Cook for 3–4 minutes. Add lamb mince and cook, stirring, for 5 minutes, until browned.
How do you cook Lamb in a Dutch oven?
Preparation 1 Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. ... 2 Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes. 3 Add lamb and season with salt and pepper. ... More items...
How to cook lamb mince?
In a heavy-based pot, heat olive oil then add onion and carrot. Fry on medium-low heat until softened, then add garlic and fry for another minute. Add lamb mince, bacon, ground cumin, ground fennel seeds, and rosemary to the pot. Fry over medium-high heat until lamb is no longer pink and most of the liquid has cooked off, then add red wine.

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