Name: Lamb Ragu over Pasta Noodles
Yield: 1 servings
Cuisine: American
Ingredients: 3 American Lamb shoulder, cut into 1/2-inch pieces; 0.25 cup Olive oil; 2 Butter; 2 Olive oil; 1 cup Chanterelle mushrooms; 1 Onion, small diced; 2 Carrots, small diced; 5 tbsp Diced fennel; 3 Garlic cloves, thinly sliced; 0.50 cup Tomato paste; 1 cup Red wine; 2 Lamb sauce; 0.50 cup Golden raisins, soaked in warm water; 1 cup Diced plum tomatoes; 0.50 tsp Fresh oregano; 0.50 tsp Rosemary; 5 Basil leaves, ripped; 2 tbsp Extra virgin olive oil; Kosher salt; Crushed red pepper flakes; 0.50 Pappardelle or fettuccini

CategoryLamb ShoulderCuisineAmerican

Chef Brad Barnes, CMC

Yields1 Serving

Lamb Shoulder

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

0.25 cup Olive oil

2 Butter

Ragu

2 Olive oil

1 cup Chanterelle mushrooms

1 Onion, small diced

2 Carrots, small diced

5 tbsp Diced fennel

3 Garlic cloves, thinly sliced

0.50 cup Tomato paste

1 cup Red wine

2 Lamb sauce

0.50 cup Golden raisins, soaked in warm water

1 cup Diced plum tomatoes

0.50 tsp Fresh oregano

0.50 tsp Rosemary

5 Basil leaves, ripped

2 tbsp Extra virgin olive oil

Kosher salt

Crushed red pepper flakes

0.50 Pappardelle or fettuccini

Sauté 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.

To Serve: Serve over pappardelle or fettuccini.

Recipe and image provided by the American Lamb Board

Ingredients