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Lamb Ragout

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Ingredients

Adjust Servings:
1 lb boneless lamb, cubed
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary needles
1/2 cup merlot or 1/2 cup dry white wine
1 14 ounce can reduced-sodium beef broth
3 tablespoons tomato puree
4 roma tomatoes, chopped
1/4 cup kalamata olive, pitted and chopped

Nutritional information

411.9
Calories
286 g
Calories From Fat
31.8 g
Total Fat
13.2 g
Saturated Fat
89.3 mg
Cholesterol
161.5 mg
Sodium
5.6 g
Carbs
1.4 g
Dietary Fiber
2.4 g
Sugars
20.2 g
Protein
235 g
Serving Size

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Lamb Ragout

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    Cuisine:

    This was delicious. used bone-in lamb neck, so used a bit more than a lb and probably got 3 servings out of the recipe. used chicken broth and dry vermouth and canned tomatoes. My rosemary plant had put out a bunch of tender stems and leaves and those were just perfect in this recipe. This is a great recipe. If you do your prep and brown the lamb in the morning, it is an easy dinner, and even if you did not, it's doable, as it's so straightforward. Served with rice and fat asparagus spears.

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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. !!, This was delicious. used bone-in lamb neck, so used a bit more than a lb and probably got 3 servings out of the recipe. used chicken broth and dry vermouth and canned tomatoes. My rosemary plant had put out a bunch of tender stems and leaves and those were just perfect in this recipe. This is a great recipe. If you do your prep and brown the lamb in the morning, it is an easy dinner, and even if you did not, it’s doable, as it’s so straightforward. Served with rice and fat asparagus spears., DELISH!! The lamb was very tender and tasty. Hubby gave it 8/10 which is a big compliment!! :O


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    Steps

    1
    Done

    Heat Oil and Butter and Brown Lamb Over High Heat.

    2
    Done

    Add Garlic and Rosemary, Stir For 30 Seconds.

    3
    Done

    Add Wine and Stir, Mix in Beef Broth and Tomato Puree.

    4
    Done

    Reduce Heat, Cover and Simmer For 1 Hour.

    5
    Done

    Remove Cover, Increase Heat to Medium High and Cook Until Sauce Begins to Thicken.

    6
    Done

    Add Tomatoes and Olives and Cook 5 Minutes.

    7
    Done

    Stir in Parsley and Serve.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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