Ragout of American Lamb with Vegetables, Farro, & Lentils


June 24, 2022

Recipe provided by Ragout of Lamb with Vegetables, Farro and Lentils - Nibbles and Feasts, courtesy of the American Lamb Board (Ragout of American Lamb with Vegetables, Farro and Lentils | American Lamb).


2 sprigs Fresh oregano

2 sprigs Fresh thyme

1 sprigs Fresh rosemary

2 Dry bay leaves

1/4 cup Grapeseed oil

1 lb Boneless American lamb shoulder, cut into 1in pieces

Salt & pepper, to taste

2 small Hawaiian Sweet onions (about 8 ounces), sliced

3 cloves garlic, thinly sliced

2 tbsp Balsamic vinegar

1 cup Dry red wine

4 cups Low sodium chicken broth

1/2 cup Faro, rinsed

1/2 cup Green lentils, rinsed

4 large Carrots, rinsed, peeled & chopped

1 bunch Asparagus, trimmed & cut into 1in pieces

1 cup Packed, baby spinach


1Tie together oregano, thyme and rosemary sprigs with kitchen string.

2Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.

3Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.

4Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.

5Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.