Lamb Ragu

STORY

Some of my favorite recipes come from unexpected sources. My lamb ragu, for instance, was inspired by a meal I had at Skinners Loft. Now, I’ve mentioned before that Skinners Loft is one of my favorite spots (I met Sean there, after all), but their kitchen can be inconsistent. I’ve had “absolutely fabulous!!” meals there, and… well, “just ok” meals there, too.

On this particular visit, I was in desperate need of a break, and in equally desperate need of the comforting words of strangers. Off to Skinner’s I went, and had a bowl of their meat ragu. What a dish! I was expecting a simple marinara sauce, but instead I was delightfully surprised by fennel seeds. Unexpected, and delicious! I couldn’t wait to try the dish again, but the next time I had it, there were no fennel seeds, and unfortunately, I was not as delighted.

Still, the memory of the first meal stayed with me for months, until I decided to try my own hand at ragu. I made a lamb ragu since I was working on a Shepard’s pie recipe (it will be posted soon!) and I had plenty of ground lamb. And I thought, why not make it savory, and full of middle eastern flavors. I had some delicate pappardelle – and went to work grinding fennel seeds, coriander, cumin and thyme. I used my red sauce, and voila! I had a perfect meal in less than 30 minutes.

RECIPE

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Cook Time: 25 minutes

TOOLS

• large pot (for boiling pasta)
• chef knife
• coffee/spice grinder
• 3-1/2-quart sauce pan, or cast-iron casserole
• wooden spoon

INGREDIENTS

1 tbsp olive oil
1 half medium onion, chopped
1/4 lb ground lamb
salt and pepper to taste
1 fist-full of pappardelle (or your favorite long and thick pasta)
1 cup red sauce
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
1/4 teaspoon ground cumin
1/2 teaspoon chopped thyme
1/4 teaspoon chopped rosemary (optional)
garnish of parmesan cheese or ricotta (optional)

METHOD

1. Heat 1 tbsp of olive oil in 3-1/2-quart sauce pan over medium-high heat.
2. Add 1 half medium onion, chopped and sauté until translucent (~5 minutes).
3. While onion is cooking, fill a large pot with water (add a bit of salt), and bring to a boil.
4. Once onion is translucent, add 1/4 lb ground lamb and cook until brown (~8 minutes).
5. While lamb is browning, add pasta to the pot of boiling water and cook until tender (~3-4 minutes).
6. Use this time to grind together 1/2 teaspoon ground coriander, 1/2 teaspoon ground fennel seeds, 1/4 teaspoon ground cumin in a coffee/spice grinder, and set aside.
7. Once pasta is tender, drain pasta, and set aside.
8. Once lamb is brown, add salt and pepper to taste then add 1 cup of red sauce.
9. Add spices, and heat until combined (about 4 minutes).
10. Add 1/2 teaspoon of chopped thyme, and 1/4 teaspoon of rosemary (optional) and cook for about 1 more minute.
11. Dish out pasta, and serve ragu over pasta, with grated parmesan or a dollop of ricotta.

Eat!

Photo Credit: Lance Madson