Advertisement
Ingredients
2 slices bacon
2 pounds lamb cut in ½ - 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
¼ cup minced fresh sage
2 tablespoons fresh thyme
2 bay leaves
1 ½ cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper to taste
½ small bunch flat leaf parsley, minced
2 teaspoons minced orange rind
2 teaspoons minced lemon rind
Nutritional analysis per serving (4 servings)
19 grams carbs; 187 milligrams cholesterol; 1633 calories; 67 grams monosaturated fat; 8 grams polyunsaturated fat; 83 grams saturated fat; 164 grams fat; 7 grams fiber; 1168 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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 ½ hours. Season with salt and lots of pepper.
- Step 3
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.
Private Notes
Comments
A delightful, fresh recipe. Half a glass of white wine in the mix is a nice touch for a change. Love the citrus zing!
The ragu can be made with ground lamb instead of small cubes (my preference). I agree with an earlier post that dry white wine is a good addition.
Not very tasty. Very bland.
Half inch pieces for the meat? Is that accurate? A picture would be worth a thousand words here! Can't imagine there would be much left of the lamb after browning such small cubes and braising them for 90 minutes.