Lamb Ragu with Mint and Parsley
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- Prep Time
- Minutes
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- Cook Time
- Minutes
After my Greek Easter feast I was surprised to see all the leftover lamb and all I could think of was lamb ragu with mint and parsley. I’ve never made it before but it has always been something I wanted to try. Lamb goes so perfectly with mint and I hated to see the lamb go to waste. My mind was already gearing up for some lamb ragu.
It is pretty well-known fact that the Greeks eat a lot of lamb and pork. They eat it often and especially on holidays such as Easter after their long fasting period. They do however prepare it very different than we Americans do. Will I go so far as to say it is better? That would be a matter of personal taste. But I will say it is excellent. The Greeks from what I have experienced do not eat lamb medium rare to rare, as I prefer it. They cook it for long periods of time in which the lamb becomes like butter and is extremely tender. I am primarily eating in people’s homes and places where the locals would dine which are perfect to get the taste of every day Greek dining.
On Easter I experienced a traditional feast. Starting with the last week fast of certain things they can and cannot eat as well as the spiritual side of Easter. It really was an incredible experience one I shall never forget.
Keep in mind this recipe was made with lamb leftovers. You can obvioulsy buy the lamb just to make the lamb ragu but I had the benefit of two meals.
Ingredients
- Lamb
- 1 leg of lamb
- 2 tablespoons dried oregano
- Salt and Pepper
- Lamb Ragu with Pasta
- 2 cups of marinara sauce
- 1 medium sweet onion chopped
- 3 cloves minced garlic
- 3 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra-virgin olive oil
- ½ cup red wine
- ¼ cup heavy cream (optional)
- 1 cup lamb shank or leg of lamb baked and shredded
- 1lb pasta
- Grated reggiano to garnish (optional)
- Salt and pepper
Instructions
- 1. Preheat oven to 350 degrees
- 2. Season shanks with salt, pepper, oregano and place in parchment paper with a drizzle of olive oil
- 3. Fold parchment paper around lamb and place lamb in a large piece of tinfoil and seal tight
- 4. Bake for 3 /12 to 4-hours, remove and all to cool inside foil for 45-60 minutes
- 5. Over medium heat add olive oil, onion, pinch of salt and sauté for 5-minutes
- 6. Add garlic and sauté for 1-minute
- 7. Add marinara, 2-pinches of salt and simmer for 15-minutes
- 8. Add wine, mint, parsley, lamb and simmer for 15-min
- 9. Increase heat to medium high adding heavy cream and stir constantly for 1-minute
- 10. Serve over spaghetti or papardelle with grated reggiano, garnish with fresh mint and parsley
- Servings : 4-6
- Ready in : 270
Instructions
- 1. Preheat oven to 350 degrees
- 2. Season shanks with salt, pepper, oregano and place in parchment paper with a drizzle of olive oil
- 3. Fold parchment paper around lamb and place lamb in a large piece of tinfoil and seal tight
- 4. Bake for 3 /12 to 4-hours, remove and all to cool inside foil for 45-60 minutes
- 5. Over medium heat add olive oil, onion, pinch of salt and sauté for 5-minutes
- 6. Add garlic and sauté for 1-minute
- 7. Add marinara, 2-pinches of salt and simmer for 15-minutes
- 8. Add wine, mint, parsley, lamb and simmer for 15-min
- 9. Increase heat to medium high adding heavy cream and stir constantly for 1-minute
- 10. Serve over spaghetti or papardelle with grated reggiano, garnish with fresh mint and parsley
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The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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