Name: Spring Lamb Ragù
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 large leek, cleaned and thinly sliced (about 1½ c.) or 1 yellow onion, finely chopped -; Kosher salt -; 3 cloves garlic, minced -; 3 oil-packed anchovies -; 2 tsp. fresh rosemary, finely chopped -; 1 tbsp. tomato paste -; 1 lb. ground lamb -; Freshly gound black pepper -; 1/2 c. white wine -; 1 1/2 c. chicken stock (you may need up to 2 c.) -; 12 oz. pappardelle or tagliatelle -; 2 tbsp. butter -; 3 oz. pea shoots, arugula or other baby green -; 2 tsp. lemon zest -; Juice of 1 lemon -; 1/2 c. loosely packed fresh herbs, such as parsley, mint, and sliced chives -; Pecorino, grated for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spring Lamb Ragù

1. 2 tbsp. extra-virgin olive oil -

2. 1 large leek, cleaned and thinly sliced (about 1½ c.) or 1 yellow onion, finely chopped -

3. Kosher salt -

4. 3 cloves garlic, minced -

5. 3 oil-packed anchovies -

6. 2 tsp. fresh rosemary, finely chopped -

7. 1 tbsp. tomato paste -

8. 1 lb. ground lamb -

9. Freshly gound black pepper -

10. 1/2 c. white wine -

11. 1 1/2 c. chicken stock (you may need up to 2 c.) -

12. 12 oz. pappardelle or tagliatelle -

13. 2 tbsp. butter -

14. 3 oz. pea shoots, arugula or other baby green -

15. 2 tsp. lemon zest -

16. Juice of 1 lemon -

17. 1/2 c. loosely packed fresh herbs, such as parsley, mint, and sliced chives -

18. Pecorino, grated for serving -

How to cook deliciously - Spring Lamb Ragù

1. Stage

In a deep-sided 12-inch skillet or Dutch oven, heat the oil over medium heat. Add the leek and cook until soft and translucent, 4 to 5 minutes. Season with salt.

2. Stage

Stir in the garlic, anchovies, rosemary, and tomato paste and cook until the anchovies have melted and the tomato paste has toasted slightly, 1 to 2 minutes.

3. Stage

Add the lamb and cook, pressing the meat firmly into the bottom of the pan until it begins to crisp, stirring occasionally, until it is browned, 5 to 7 minutes. Season with salt and pepper.

4. Stage

Pour in the wine and cook until it is reduced by half, about 3 minutes. Pour in 1½ cups of the chicken stock and allow the sauce to simmer, stirring occasionally, while you make the pasta. If it looks like it’s drying out, stir in the remaining ½ cup stock.

5. Stage

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, just shy of al dente. Reserve 1 cup of the cooking water before draining.

6. Stage

Add the pasta to the skillet with the lamb along with the butter and pea shoots. Toss together, adding in a few tablespoons of the reserved pasta cooking water if needed, until the pasta is glossy with sauce, the pea shoots have wilted, and the butter has melted.

7. Stage

Add half the herbs, all the zest, and a good squeeze of lemon juice and toss again. Plate in bowls and top with the remaining herbs. Serve with some grated cheese.