Lamb Ragout Recipe

Name: Lamb Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb boneless lamb, cubed; 1 tablespoon butter; 1 tablespoon olive oil; 3 cloves garlic, minced; 2 teaspoons finely chopped fresh rosemary needles; 1/2 cup merlot or 1/2 cup dry white wine; 1 (14 ounce) can reduced-sodium beef broth; 3 tablespoons tomato puree; 4 roma tomatoes, chopped; 1/4 cup kalamata olive, pitted and chopped; 1 tablespoon chopped fresh parsley

Servings: persons

1 lb boneless lamb, cubed
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary needles
1/2 cup merlot or 1/2 cup dry white wine
1 (14 ounce) can reduced-sodium beef broth
3 tablespoons tomato puree
4 roma tomatoes, chopped
1/4 cup kalamata olive, pitted and chopped
1 tablespoon chopped fresh parsley

1
Heat oil and butter and brown lamb over high heat.
2
Add garlic and rosemary, stir for 30 seconds.
3
Add wine and stir, mix in beef broth and tomato puree.
4
Reduce heat, cover and simmer for 1 hour.
5
Remove cover,increase heat to medium high and cook until sauce begins to thicken.
6
Add tomatoes and olives and cook 5 minutes.
7
Stir in parsley and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb boneless lamb, cubed, 1 tablespoon butter, 1 tablespoon olive oil, 3 cloves garlic, minced, and more.

Yes, Lamb Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Ragout

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