Lamb Ragout Recipe

Name: Lamb Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon; 2 pounds lamb cut in 1/2 - inch pieces; 1 medium onion, peeled and minced; 2 medium carrots, peeled and minced; 2 medium stalks celery, minced; 2 cups canned plum tomatoes, crushed with their juice; 1/4 cup minced fresh sage; 2 tablespoons fresh thyme; 2 bay leaves; 1 1/2 cups chicken broth; 2 teaspoons kosher salt; Freshly ground black pepper to taste; 1/2 small bunch flat leaf parsley, minced; 2 teaspoons minced orange rind; 2 teaspoons minced lemon rind

Servings: persons

2 slices bacon
2 pounds lamb cut in 1/2 - inch pieces
1 medium onion, peeled and minced
2 medium carrots, peeled and minced
2 medium stalks celery, minced
2 cups canned plum tomatoes, crushed with their juice
1/4 cup minced fresh sage
2 tablespoons fresh thyme
2 bay leaves
1 1/2 cups chicken broth
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/2 small bunch flat leaf parsley, minced
2 teaspoons minced orange rind
2 teaspoons minced lemon rind

1
In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp.
2
Drain the bacon on paper towels, crumble and reserve.
3
Turn up the heat.
4
Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side.
5
As each batch is done, set it aside in a bowl.
6
Add the onion, carrots and celery to pan.
7
Cook for 8 minutes, stirring occasionally, until the vegetables soften.
8
Return the lamb to the pan with the bacon.
9
Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth.
10
Simmer very gently, stirring occasionally, for 1 1/2 hours.
11
Season with salt and lots of pepper.
12
Combine the parsley, orange rind, lemon rind and 2 tablespoons sage.
13
Stir 3 tablespoons of this mixture into the ragout.
14
Let sit for 5 minutes.
15
Pass the remaining parsley mixture at the table.
16
Serve with polenta, pasta or rice.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 slices bacon, 2 pounds lamb cut in 1/2 - inch pieces, 1 medium onion, peeled and minced, 2 medium carrots, peeled and 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.

That's it — enjoy your meal!

Lamb Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions