Lamb Ragout

"Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!"
photo by TNlady photo by TNlady
photo by TNlady
Ready In:
1hr 45mins




  • Heat oil and butter and brown lamb over high heat.
  • Add garlic and rosemary, stir for 30 seconds.
  • Add wine and stir, mix in beef broth and tomato puree.
  • Reduce heat, cover and simmer for 1 hour.
  • Remove cover,increase heat to medium high and cook until sauce begins to thicken.
  • Add tomatoes and olives and cook 5 minutes.
  • Stir in parsley and serve.

Questions & Replies

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  1. JustJanS
    As promised, we tried this tonight. You certainly have my tastes worked out Lorac, it was delicious. I really love a reduced sauce rather than a flour thickened one, as I think it intensifies the flavours, and this was no exception. I added 2 quarted onions along with the garlic, but otherwise didn't change a thing. All you people who aren't so fond of lamb, this is a good recipe to try. Next time I cook a a rabbit I'll do it the same way.
  2. luvinlif2k
    Wow! Was it the cut that I used or was it the cooking method? Whatever it was, this was the most tender and tasty lamb that I have ever had. The merlot and various herbs and seasonings were perfect. Thanks!
  3. Kasha
    Good stuff! I went back to the ingredients in the first paragraph listed as original--the white wine and the artichoke hearts. This was fast to put together, and then easy, you do nothing but simmer for an hour. Result is very tasty, very tender. I used meat from a leg of lamb I had deboned. Served with garlic mashed potatoes, would be nice with polenta, I think. Jan S says it would be good with a rabbit, it would be perfect with a rabbit, I think!
  4. duonyte
    This was delicious. I used bone-in lamb neck, so used a bit more than a lb and probably got 3 servings out of the recipe. I used chicken broth and dry vermouth and canned tomatoes. My rosemary plant had put out a bunch of tender stems and leaves and those were just perfect in this recipe. This is a great recipe. If you do your prep and brown the lamb in the morning, it is an easy dinner, and even if you did not, it's doable, as it's so straightforward. Served with rice and fat asparagus spears.
  5. susanratz
    DELISH!! The lamb was very tender and tasty. Hubby gave it 8/10 which is a big compliment!! :O)


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