Lamb Ragu Recipe
Ground Lamb | Shallot | Black Garlic | Lemon Ricotta | Pappardelle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Vegetables
Dairy
Pasta
Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Finely chop the shallots and black garlic. Set aside. Zest a lemon and set the zest aside for later use.
Cooking the Ragu
- 2
Cook the Lamb
In a large skillet, heat the olive oil over medium heat. Add the ground lamb and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.
- 3
Add Shallots and Black Garlic
Once the lamb is browned, add the chopped shallots and black garlic to the skillet. Cook for another 3-4 minutes until the shallots are translucent.
- 4
Season the Mixture
Add salt, black pepper, and red pepper flakes to the skillet. Stir well to combine the spices with the meat and vegetables.
Cooking the Pasta
- 5
Cook the Pappardelle
In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
Combining the Ingredients
- 6
Combine Ragu and Pasta
Add the drained pappardelle to the skillet with the lamb ragu. If the mixture seems dry, add a bit of the reserved pasta water to achieve your desired consistency.
- 7
Add Lemon Zest and Basil
Stir in the lemon zest and fresh basil. Toss well to ensure the pasta is coated with the ragu.
Serving
- 8
Plate and Serve
Serve the lamb ragu hot, topped with a generous dollop of lemon ricotta. Garnish with additional basil if desired.
