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Lamb Ragout

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Global


Lamb Ragout is a lamb dish slowly simmered in wine and tomato sauce infused with rosemary, thyme and sage. A very versatile stew where you can serve it either with rice, bread or pasta.


  • 800g lamb shoulder chops, cubed
  • 3 pcs bacon strips, chopped
  • 2 medium carrots, sliced
  • 1 1/2 cups green peas
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 stalk celery, chopped
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • 1 tbsp chopped sage
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 can tomatoes puree
  • 2 cups water
  • salt
  • freshly ground black
  • oil


  1. In a heavy pan add oil then brown lamb in all sides. Once done remove the lamb then set it aside
  2. Add the onions, garlic, celery, rosemary, thyme, sage and bacon. Cook while stirring occasionally for 10 minutes or until the onions are soft.
  3. Add wine to deglaze.
  4. Add tomato paste, tomatoes puree, water, carrot and lamb. Bring to a boil and simmer for 1 1/2 hrs. or until lamb is tender.
  5. Add the green peas then simmer for 10 minutes.
  6. Season with salt and freshly ground black pepper.