Spicy American Lamb Ragout

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Cook Time

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lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 3 pounds boneless American Lamb leg
  • 1 pound pork butt
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 1/2 cup garlic, chopped
  • 1/2 cup oil
  • 1 bay leaf
  • 1 tablespoon mint
  • 1 tablespoon chili flakes
  • 1 cup white wine
  • 2 cups crushed San Marzano tomatoes, drained
  • 4 tablespoons tomato paste
  • 2 cups veal or rich chicken stock
  • 1 pound fresh pappardelle
  • 1 cup grated pecorino



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

Cut lamb 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.

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

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

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