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Spring Lamb Ragù

Savory Spring Lamb Ragù: Your New Dinner Delight

Spring Lamb Ragù embodies fresh and hearty flavors, making it the perfect comfort food for any dinner occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp extra-virgin olive oil Adds richness and depth to the sauce.
  • 1.5 cups large leek, sliced Provides sweetness; opt for yellow onion if preferred.
  • 1 tsp kosher salt Enhances flavors.
  • 3 cloves garlic, minced Contributes pungency.
  • 3 oil-packed anchovies Imparts umami.
  • 2 tsp fresh rosemary, finely chopped Aromatic notes that complement the lamb.
  • 1 tbsp tomato paste Adds sweetness and acidity.
  • 1 lb ground lamb The star of the show.
  • 1 tsp freshly ground black pepper Provides mild heat.
  • 0.5 cups white wine Enhances acidity and depth.
  • 1.5 cups chicken stock Forms the base of the sauce.
For the Pasta
  • 12 oz pappardelle or tagliatelle Perfect for holding the sauce.
  • 2 tbsp butter Enriches the sauce.
For Freshness and Flavor
  • 3 oz pea shoots or baby greens Adds crunch and freshness.
  • 2 tsp lemon zest Brightens the dish.
  • 1 piece lemon, juice Fresh juice is recommended.
  • 0.5 cups fresh herbs Use any mix for bright notes.
  • Pecorino, grated For serving.

Equipment

  • Large pan

Method
 

Step‑by‑Step Instructions
  1. In a large pan, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering. Add sliced leeks and kosher salt. Sauté for about 5 minutes until soft and translucent.
  2. Stir in minced garlic and anchovies, cooking for 2 minutes until fragrant.
  3. Add fresh rosemary and tomato paste, cooking for 1–2 minutes until the paste darkens.
  4. Introduce ground lamb, seasoning with salt and pepper. Cook for 6–8 minutes until browned.
  5. Pour in white wine, stirring to deglaze the pan. Simmer for 3–5 minutes until reduced.
  6. Add chicken stock, bringing to a simmer. Cook uncovered for 15–20 minutes.
  7. Cook pasta according to package instructions until al dente. Drain and set aside.
  8. Combine cooked pasta with ragù, mix in butter, pea shoots, lemon zest, lemon juice, and fresh herbs.
  9. Serve immediately, garnished with grated Pecorino cheese.

Nutrition

Serving: 1servingsCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 7mgCalcium: 150mgIron: 3mg

Notes

Use fresh herbs and quality lamb for the best flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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