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Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
This spring lamb ragù is the perfect mid-year twist on the original recipe; pea shoots, anchovies and fresh herbs brighten the sauce and complement the slight gaminess of the lamb.
I originally made this dish for an intimate Buona Pasqua, or Easter, dinner with my husband Chad. We typically get together with our friends Jenn, Steve, and their daughter Brynn, and grill some cut of lamb over open fire, but that particular year was very different due to sheltering in place. Determined not to let it dampen my spirits, I made Chad drive all over town in hunt of forsythia to cut down, to bring some spring into the house and make our dinner feel celebratory—crankily (him) and sadly (me), we came home empty handed.
Moments later and completely unprompted, Jenn texted to ask if we’d like some forsythia from her yard and I couldn’t believe my luck. Her husband Steve arrived on our porch an hour later, arms full of branches. I quickly put them in water in a big vase on the dining room table and Chad and I sat down to a late-afternoon spring supper of thick egg noodles tossed with lamb, the season’s first pea shoots, and lots of butter and herbs. Celebrate we did.
To see more dishes of mine just like this, check out my new cookbook Easy Fancy Food. And if you gave this recipe a shot, let us know how it came out in the comments below!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
large leek, cleaned and thinly sliced (about 1½ c.) or 1 yellow onion, finely chopped
Kosher salt
- 3
cloves garlic, minced
- 3
oil-packed anchovies
- 2 tsp.
fresh rosemary, finely chopped
- 1 Tbsp.
tomato paste
- 1 lb.
ground lamb
Freshly gound black pepper
- 1/2 cup
white wine
- 1 1/2 cups
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
Juice of 1 lemon
- 1/2 cup
loosely packed fresh herbs, such as parsley, mint, and sliced chives
Pecorino, grated for serving
Directions
- Step 1In 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.
- Step 2Stir 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.
- Step 3Add 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.
- Step 4Pour 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.
- Step 5Bring 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.
- Step 6Add 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.
- Step 7Add 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.
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