Lamb Ragout with Spring Vegetables
Recipe Date:
March 15, 2026
Serving Size:
6
Cook Time:
02:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 lbs lamb shoulder
- salt & pepper
- 2 tbsps fennel seeds, crushed
- 2 tbsps olive oil
- 2 medium onions, diced
- 4 garlic cloves
- 1 bay leaf
- few sprigs of thyme
- 1 tbsp tomato paste
- 2 tbsps all-purpose flour
- 1 cup dry white wine
- 4 cups chicken or vegetable broth
- 3 lbs fava beans in the pod
- 1 medium fennel bulb, trimmed and cut
- 1/2 lb baby carrots
- 2 lbs baby turnips
- 2 tbsps butter
- 1 bunch scallions, cut
- 1 tsp lemon zest
- 2 tbsps parsley
Directions
Tasting Notes: We love lamb and Pinot together as they always compliment each other. This dish is fairly light so it pairs really well with a young, bright Pinot.
Serena's Tips: Good quality lamb makes a big difference in this dish. And if you can get carrots fresh from a farmer's market, they add a delightful level of sweetness.
Recipe:
- Website link
- Website Address: https://cooking.nytimes.com/recipes/1016180-lamb-ragout-with-spring-vegetables
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Fred R. Conrad for the New York Times.
