Name: Spicy American Lamb Ragout
Yield: 4 servings
Ingredients: 3 Boneless leg of lamb; 1 lb Pork butt; 2 Carrots; 1 Onion; 1 Celery; 0.50 cup Garlic, chopped; 0.50 cup Oil; 1 Bay leaf; 1 tbsp Mint; 1 tbsp Chili flakes; 1 cup White wine; 2 Crushed San Marzano tomatoes, drained; 4 tbsp Tomato paste; 2 cups Veal or rich chicken stock; 1 lb Fresh pappardelle; 1 cup Pecorino, grated

CategoryLeg of Lamb

Recipe provided by Chef Dylan Girodan Piatti, courtesy of the American Lamb Board (Spicy American Lamb Ragout | American Lamb).

Yields4 Servings

3 Boneless leg of lamb

1 lb Pork butt

2 Carrots

1 Onion

1 Celery

0.50 cup Garlic, chopped

0.50 cup Oil

1 Bay leaf

1 tbsp Mint

1 tbsp Chili flakes

1 cup White wine

2 Crushed San Marzano tomatoes, drained

4 tbsp Tomato paste

2 cups Veal or rich chicken stock

1 lb Fresh pappardelle

1 cup Pecorino, grated

In a large pot, add salted water; bring to a boil. Freeze a grinder attachment.

Cut leg and pork into 1-inch cubes; place in freezer while preparing other ingredients.

Rough chop carrots; pulse in food processor until very small. Chop onion and celery; pulse in food processor until very small. Grind meats twice through medium die.

In a medium saucepan, heat oil; add meat. Stir frequently; cook until no longer pink. Add vegetables, bay leaf, mint and chili flakes; continue to cook over medium heat for 20 minutes, stirring regularly. Add wine; cook until dry. Add tomatoes and paste; cook an additional 5 minutes. Add stock; cook until reduced by half. Season to taste.

Cook pappardelle in the salted water until tender, about 45 seconds. Toss with lamb ragout. Divide into four warmed bowls; top with pecorino. Serve immediately.

Ingredients