The Lamb Ragout recipe you’re exploring offers a delightful twist on a classic, drawing inspiration from traditional methods while incorporating personal touches to elevate its flavors. Originally spotted in a magazine, likely Fine Cooking or Gourmet, this dish has been adapted with substitutions and additions that promise to enhance its richness and depth.
Recipe Overview
Name: Lamb Ragout
Cook Time: 1 hour 30 minutes
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes
Description: A heavenly lamb ragout featuring tender boneless lamb simmered in a robust sauce enriched with garlic, tomatoes, olives, and aromatic herbs.
Recipe Category: Lamb/Sheep
Keywords: Vegetable, Meat, Kid Friendly, Weeknight, Stove Top, Less than 4 Hours, Easy
Rating: 5 stars
Review Count: 11
Calories: 411.9 per serving
Nutritional Information (per serving):
- Fat: 31.8g
- Saturated Fat: 13.2g
- Cholesterol: 89.3mg
- Sodium: 161.5mg
- Carbohydrates: 5.6g
- Fiber: 1.4g
- Sugar: 2.4g
- Protein: 20.2g
Servings: 4
Ingredients
Quantities:
- 1 pound boneless lamb
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 2 teaspoons fresh rosemary needles
- 1/2 cup dry white wine
- 1 cup tomato puree
- 3 Roma tomatoes
- 4 tablespoons kalamata olives
- 1/4 cup fresh parsley
Parts:
- Boneless lamb (substituted for shoulder chops)
- Butter
- Olive oil
- Garlic (increased amount)
- Fresh rosemary needles
- Dry white wine (Merlot substitution)
- Tomato puree
- Roma tomatoes (substituted for artichoke hearts)
- Kalamata olives
- Fresh parsley (added)
Instructions
-
Heat oil and butter and brown lamb over high heat.
- In a large, heavy-bottomed pot, heat olive oil and butter over high heat. Add the boneless lamb pieces and brown them evenly on all sides, enhancing the depth of flavor.
-
Add garlic and rosemary, stir for 30 seconds.
- Introduce minced garlic and fresh rosemary needles to the pot, stirring constantly for about 30 seconds until fragrant, infusing the oil with their aromatic essence.
-
Add wine and stir, mix in beef broth and tomato puree.
- Pour in the dry white wine (or Merlot for a deeper flavor profile), stirring to deglaze the pan and lift any browned bits from the bottom. Mix in the beef broth and tomato puree, combining well to form the base of the ragout.
-
Reduce heat, cover and simmer for 1 hour.
- Lower the heat to a gentle simmer. Cover the pot and allow the lamb to cook slowly in the flavorful liquid for approximately 1 hour, tenderizing the meat and allowing the flavors to meld together.
-
Remove cover, increase heat to medium-high and cook until sauce begins to thicken.
- Uncover the pot to allow the sauce to reduce and thicken slightly. Increase the heat to medium-high to expedite this process, concentrating the flavors for a more robust ragout.
-
Add tomatoes and olives and cook for 5 minutes.
- Incorporate the diced Roma tomatoes (substituted for artichoke hearts) and sliced kalamata olives into the pot, cooking for an additional 5 minutes. This adds a burst of freshness and briny complexity to the dish.
-
Stir in parsley and serve.
- Finish the ragout by stirring in freshly chopped parsley, imparting a bright herbal note that complements the richness of the lamb. Serve the lamb ragout hot, allowing your guests to savor the flavors immediately.
Culinary Inspiration and Variations
The inspiration for this Lamb Ragout came from a magazine find, but the modifications made—such as using boneless lamb instead of shoulder chops, swapping white wine for Merlot, opting for Roma tomatoes over artichoke hearts, and intensifying flavors with extra garlic, tomato paste, and parsley—demonstrate a creative approach to enhancing a traditional dish.
Nutritional Highlights
Each serving of this Lamb Ragout provides approximately 411.9 calories, with significant amounts of protein and fats. It’s a hearty dish that satisfies both in flavor and nutritional content, making it suitable for a variety of dining preferences and dietary needs.
Serving Suggestions
Pair this rich Lamb Ragout with a side like “Yam a Day,” as suggested, or opt for creamy mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the savory richness of the ragout.
Conclusion
In conclusion, this Lamb Ragout recipe is a testament to culinary creativity and personalization. By adapting and enriching a base recipe with thoughtful ingredient substitutions and additions, you’ve created a dish that not only satisfies the palate but also tells a story of culinary exploration and innovation. Whether for a weeknight dinner or a special occasion, this ragout promises to impress with its depth of flavor and comforting appeal.
