Spring Lamb Ragù

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

  • extra-virgin olive oil
    2 tbsp.
  • leek

    cleaned and thinly sliced or 1 yellow onion, finely chopped, about 1½ c.

    1 large
  • kosher salt
  • garlic

    minced

    3 cloves
  • oil-packed anchovies
    3
  • fresh rosemary

    finely chopped

    2 tsp.
  • tomato paste
    1 tbsp.
  • ground lamb
    1 lb.
  • freshly gound black pepper
  • white wine
    ½ c.
  • chicken stock

    you may need up to 2 c.

    1 ½ c.
  • pappardelle or tagliatelle
    12 oz.
  • butter
    2 tbsp.
  • pea shoots

    arugula or other baby green

    3 oz.
  • lemon zest
    2 tsp.
  • juice of lemon
    1
  • loosely packed fresh herbs

    such as parsley, mint, and sliced chives

    ½ c.
  • pecorino

    grated for serving

Directions

  1. 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. 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. 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. 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. 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. 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. 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.<br/>

Spring Lamb Ragù

Spring Lamb Ragù

4.0(2)3488 cal

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Based on 2 ratings

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About this Recipe

Craving a taste of spring that’s both comforting and vibrant? This Spring Lamb Ragù is a truly special dish, blending the richness of lamb with bright, fresh flavors for a meal that celebrates the season.

What makes this ragù stand out is its innovative use of pea shoots and anchovies, transforming a classic comfort food into a lighter, brighter experience perfect for spring. The anchovies melt away to deepen the savory lamb without tasting fishy, while the fresh pea shoots add a delicate, verdant lift that truly distinguishes it from heavier, traditional versions.

You'll discover a ragù that’s deeply savory from the ground lamb, with complex layers of flavor from garlic, rosemary, and tomato paste. The white wine and chicken stock create a luscious sauce that clings beautifully to hearty pappardelle or tagliatelle pasta. Each bite offers a satisfying chew from the pasta, complemented by the tender lamb and a refreshing burst from the pea shoots and a bright finish from lemon zest and juice. It's a comforting yet sophisticated dinner, perfect for impressing guests or simply enjoying a delicious weeknight meal.

Customization & Variations

Feel free to adapt this lamb ragù to your pantry or preferences. If leeks aren't available, a yellow onion works perfectly to build the aromatic base. For the greens, arugula or other baby greens can easily stand in for pea shoots, offering a slightly peppery note. While pappardelle or tagliatelle are ideal for catching the rich sauce, any broad, flat pasta shape will be delicious. You can also experiment with different fresh herbs like parsley, mint, or chives to tailor the freshness.

This Spring Lamb Ragù pasta is ideal for a delightful spring dinner, whether it's a cozy family meal or a casual gathering with friends. Serve it generously dusted with grated pecorino for a final flourish.

Frequently Asked Questions