lamb ragu puttanesca
lamb ragu puttanesca
lamb ragu puttanesca

Lamb Ragu over Pasta Noodles


March 2, 2016

Chef Brad Barnes, CMC

  • Yields: 6 servings


Lamb Shoulder

3 lbs American Lamb shoulder, cut into 1/2-inch pieces

1/4 cup Olive oil

2 ounces Butter


2 ounces Olive oil

1 cup Chanterelle mushrooms

1 small Onion, small diced

2 Carrots, small diced

5 tbsp Diced fennel

3 Garlic cloves, thinly sliced

1/2 cup Tomato paste

1 cup Red wine

2 cups Lamb sauce

1/2 cup Golden raisins, soaked in warm water

1 cup Diced plum tomatoes

1/2 tsp Fresh oregano

1/2 tsp Rosemary

5 Basil leaves, ripped

2 tbsp Extra virgin olive oil

To taste Kosher salt

To tatse Crushed red pepper flakes

1/2 lbs Pappardelle or fettuccini


1Sauté the lamb in a heavy-bottomed rondo pan in the oil and butter. Brown on all sides. Remove lamb. Add oil to the pan; add mushrooms and sauté for 2 to 3 minutes. Add onion, carrots, fennel and garlic; sauté until soft. Add tomato paste and cook well. Deglaze pan with wine; cook for 1 to 2 minutes. Add lamb sauce and stir well. Add lamb, raisins and tomatoes; simmer for 1 hour, stirring as needed. Fold in oregano, rosemary, basil, oil, salt and red pepper flakes.

2To Serve: Serve over pappardelle or fettuccini.

Recipe and image provided by the American Lamb Board


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