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–+ servings
Spring Lamb Ragù

Delicious Spring Lamb Ragù: A Fresh Twist for Dinner

Quick Spring Lamb Ragù captures the season's essence with tender ground lamb, vibrant herbs, and greens. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil or any neutral oil
  • 1 large Leek or Yellow Onion
  • to taste Kosher Salt
  • 3 cloves Garlic minced
  • 2 tablespoons Oil-Packed Anchovies or capers as substitute
  • 1 tablespoon Fresh Rosemary or thyme/oregano
  • 2 tablespoons Tomato Paste or crushed tomatoes
  • 1 pound Ground Lamb or ground beef/turkey
  • to taste Freshly Ground Black Pepper
  • ½ cup White Wine or chicken broth
  • 1 cup Chicken Stock or vegetable broth
For the Pasta and Garnish
  • 12 ounces Pappardelle or Tagliatelle
  • 1 tablespoon Butter omit for dairy-free
  • 1 handful Pea Shoots, Arugula, or Other Baby Greens or spinach/kale
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice or lime
  • to taste Fresh Herbs e.g., Parsley, Mint, Chives
  • ¼ cup Pecorino Cheese grated, or Parmesan

Equipment

  • large skillet
  • Pot

Method
 

Step-by-Step Instructions for Spring Lamb Ragù
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add one large leek (or a yellow onion) and a pinch of kosher salt, cooking until softened and translucent, about 4-5 minutes.
  2. Stir in 3 minced garlic cloves, 2 oil-packed anchovies, and a tablespoon of fresh rosemary. Sauté for 1-2 minutes until fragrant.
  3. Increase the heat to medium-high and add 1 pound of ground lamb. Season with fresh black pepper and brown for about 5-7 minutes.
  4. Add 2 tablespoons of tomato paste, stirring to coat. Pour in ½ cup of white wine and simmer for 2-3 minutes.
  5. Pour in 1 cup of chicken stock, stir to combine, and let it simmer on low for about 20 minutes.
  6. In a pot of salted water, boil 12 ounces of pappardelle (or any long pasta) until al dente, about 8-10 minutes, reserving a cup of pasta water.
  7. Toss the drained pasta into the ragù skillet with 1 tablespoon of butter, fresh greens, lemon zest, and juice. Adjust with reserved pasta water if needed.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 42gProtein: 24gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Adjust seasoning before serving, especially with salty ingredients. Fresh greens should be added just before serving for best texture.

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