Spring Lamb Ragù
This Spring Lamb Ragù is the ultimate springtime comfort food. It's packed with pea shoots and anchovies to make a lighter, brighter version of the original.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 1 largeleek, cleaned and thinly sliced (about 1½ c.) or 1 yellow onion, finely chopped
- kosher salt
- 3 clovesgarlic, minced
- 3oil-packed anchovies
- 2 tsp.fresh rosemary, finely chopped
- 1 tbsp.tomato paste
- 1 lb.ground lamb
- freshly gound black pepper
- ½ c.white wine
- 1 ½ 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
- 1juice of lemon
- ½ c.loosely packed fresh herbs, such as parsley, mint, and sliced chives
- pecorino, grated for serving
Directions
- 1
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
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
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
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
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
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
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.