American Lamb and Mint Ragu

Recipe by 

"Well Seasoned"

Prep Time

 5 min

Cook Time

 25 min

Total Time

30 min



Lamb Mint Ragu


  • 2 Tablespoons extra virgin olive oil
  • 1/2 medium yellow onion about 1/2 cup
  • 2 shallots about 1/4 cup
  • 2 cloves garlic minced
  • 1-1/2 pounds ground American lamb
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Tagliatelle or other long flat pasta
  • 24 oz marinara sauce store-bought or homemade
  • 1 cup red wine
  • 1/2 cup ricotta
  • 1/4 cup fresh mint, chopped, plus more for serving
  • Freshly grated parmesan cheese for serving


Bring a large pot of water to a boil. Meanwhile, heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion and shallot and cook until translucent, about 3-4 minutes. Add garlic, stir, then cook 30 seconds longer.

Add American ground lamb to the skillet, then season with kosher salt and black pepper. Use a wooden spoon to break lamb apart. Cook until browned on all sides, about 5-7 minutes.

Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Cook at a rapid boil until wine reduces by half, about 2 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes.

When water is boiling, add tagliatelle (or other pasta) and cook according to package directions until al dente. Drain pasta and set aside.

Return to ragu and add fresh ricotta cheese and chopped mint leaves. Stir to combine, taste, then adjust seasoning as needed. Simmer until ready to serve! You can either pour spoonfuls of lamb ragu over noodles or add the cooked pasta directly to the pot of ragu, then toss to coat. Serve with freshly grated parmesan cheese and additional chopped mint, as desired.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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