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Ragout Of Lamb

Meat.Bible's picture
Ragout of Lamb is my most voted lamb recipe. Try the Ragout of Lamb out for your weekend lunch this week and don't forget to share your experience with me !
Ingredients
  Boneless lamb 1 1⁄2 Pound
  Bacon rashers 4 Ounce
  Oil 1 Tablespoon
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Marjoram 1⁄2 Teaspoon
  Dried rosemary/1/4 teaspoon ground rosemary 1⁄2 Teaspoon
  Tomato paste 3 Tablespoon
  Dry red wine 1⁄4 Cup (4 tbs)
  Beef stock/Water 1 Cup (16 tbs)
Directions

Trim excess fat from lamb and cut into 1-inch cubes.
Chop bacon, place in pan in which ragout is to be cooked and cover with water.
Bring to the boil, drain off water, return to heat with 1tablespoon oil added and fry bacon until crisp.
Drain and put aside.
Brown lamb in oil and fat mixture in pan, lift out.
Add onion and garlic to pan and saute until soft over a low heat, add seasoning,herbs, tomato paste, wine and stock.
Stir well and return bacon and lamb to pan.
Cover and simmer for 1 hour or until lamb is tender.
Sauce should be thick enough at the end of this time.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Meat
Servings: 
4

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Average: 4.3 (17 votes)