chef Adam Moore Simple Spring Lamb Ragout
- Prep time 5Min
- Cook time 10Min
- Technique Stew, Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 4
Treat yourself to a hearty and flavorful meal with our Simple Spring Lamb Ragout - perfect for cozy nights in or entertaining guests. Don't miss out on this mouth-watering dish!
Ingredients
Sweet root vegetables are a natural complement to lamb. Serve this hearty meat sauce over tender noodles, mashed potatoes or rice.
Portion size: 2 cups
All-purpose lamb rub:
- 1/2 cup toasted cumin seeds
- 1 tablespoon toasted caraway seeds
- 2 tablespoons toasted yellow mustard seeds
- 2 tablespoons toasted black peppercorns
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 1 tablespoon dried sage
- 1 tablespoon ground thyme
- 2 tablespoons curry powder
- 1/2 cup kosher salt
- 1 cup packed dark brown sugar
- 1 tablespoon granulated sugar
Lamb ragout:
- 1/4 cup vegetable oil
- 1 1/2 cups sliced sweet onion
- 1 1/2 cups sliced fennel
- 1 1/2 cups peeled and diced carrot
- 3/4 cup peeled and diced garlic
- 1 pound Australian ground lamb
- 6 tablespoons all-purpose lamb rub or other spice rub for lamb
- 2 cups canned diced tomatoes
- 2 cups vegetable stock
- 1 1/2 cups shelled edamame (frozen or fresh)
Method
For the spice rub:
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In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness.
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Combine the remaining ingredients in a separate bowl and add the ground spices.
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Break up any additional clumps and mix well.
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Store in an airtight container, in a cool, dry place, such as your cupboard.
For the ragout:
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In a large sauté pan over HIGH heat, add the oil and sauté the onion, fennel, carrot, turnip and garlic until browned.
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Add the ground lamb and rub and continue to cook for 5 minutes.
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Add the tomatoes, stock and edamame and simmer until the vegetables are tender and the liquid has reduced.
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Serve immediately.
