Lamb Ragout

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Recipe for Lamb Ragout. This quick cooking ragout offers lots of flavor and great versatility. You can serve it over pasta, or spaghetti squash or make a sandwich on crusty bread.


  • 1/4 cup olive oil
  • 2 garlic cloves, chopped
  • 1 tablespoon crushed red pepper
  • 2 bay leaves
  • 1/2 pound coarsely ground lamb
  • 1/4 cup red wine
  • 1 can (16 ounces) peeled, whole tomatoes
  • 2 red peppers, roasted, peeled, seeded and julienned
  • 1 pound spinach, washed and roughly torn
  • 1/4 cup black olives (such as kalamatas) pitted
  • 1/4 cup pine nuts, toasted
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste


  1. Heat a 2 quart sauté pan until hot, add olive oil. Cook the garlic, crushed red pepper and bay leaves for about 3 minutes. Add the ground lamb, stirring until browned, about 3-5 minutes. Pour in the wine and reduce for about 3 minutes until syrupy. Mix in the tomatoes and peppers and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Mix in remaining ingredients and cook an additional 10 minutes. Correct the seasoning and serve.