Lamb Ragout With Spring Vegetables Recipe (2024)

My family raved about this recipe. I mean, they are respectful and appreciative of my cooking, in general, but this positive reaction was major major. I did not alter the recipe at all. I even got raves about it as a leftover!

Excellent dish! Changes: Two teaspoons ground fennel in Step 1. Skipped fennel bulb. One tsp. fennel seeds while cooking vegetables--including edamame. Simplified Step 5.

Particularly with pasture raised lamb slow and low is needed to produce a tender stew. Cook until almost falling off the bone produces a flavorful stew.

Followed the ingredient list, but instead of tomato paste, I choose to make a stew so I added a can to chopped tomatoes and extra chicken broth. Slow cooked everything and let it rest overnight before serving--truly fantastic.

This was delicious. A little salty but very flavorful. Next time I will be watching the addition of salt but I will be making again.

Loved this! Upped the meat and stock a bit because that’s what I had. It fit in my 6qt Dutch oven. Swapped the veg for what was available at this time of year where I live: thin wedges of turnip, thick sliced carrots, asparagus instead of the beans. I used two small fennel and I wish I had used 3. I think a bit of orange zest with the lemon would’ve been nice. The stew is complex despite relatively simple ingredients and method and we appreciated the tender crisp veg as a foil to the stew

HonestlyProbably the best dish I have ever served for a small dinner party. I followed the directions as written to the best of my ability although I was never quite sure as I went along…I will say it took a lot of time to prep allOf the veg and next time I would just sub edamame for the fava beans which took forever . Served with Israeli tricolored couscous, a watercress and artichoke salad with lemon Parm dressing and good bread. Delicious!

This was a huge hit with all of my friends and me as well! I couldn’t find lamb shoulder so ended up using boneless leg of lamb which was wonderful! I also substituted fresh English peas for the fava beans since I love peas and it worked really well

Terrific meal! Cut the meat from a 4 lb leg, trimmed, seasoned it for an hour - done perfectly in 1 hr 15 mins - melt in your mouth - used different veg mix of snap peas, asparagus, carrots, parsnips and fennel - the combo worked well - blanched veg using the microwave for color and crunch - warming veg in butter added great taste - sprinkled parsley and fennel fronds over the lamb - lemon zest on veg, very fresh - won't hesitate to make this again! Next time, more fennel on lamb, I love it!

I followed the recipe pretty much exactly. Only think I did wad leave in the over extra 25 mins.The veggie were however very bland and felt it lacked flavour.I served the lambbwith couscous which complimented well.

Do your mise en place and you will be rewarded!Bravo!!!

The recipe does not seem to describe how best to reheat the refrigerated lamb. I also found that 1:15 was not enough time to make the lamb tender. I continued for another 30 mins the next day. Since I did not have fennel seeds ( Covid 19 grocery stores ) or favs beans, I substituted caraway seeds and frozen peas.

Used leg of lamb and simmered on top of the stove much longer. At least an hour longer the first day and another 45 minutes to an hour the next day -until very tender. This was not exactly a strategy but done because of time and oven resources. Made broth from the leg bone and used that for the liquid. Was delicious. Served leftovers with polenta.

Can I substitute leg of lamb and simmer longer? If so, how much longer?

DELICIOUS! I did have to substitute a couple of things due to lack of availability in my area but it all worked. Had to use boneless leg of lamb as no shoulder was available & there were no favas ( which I love ) available so I subbed sugar snap peas. The substitutions still worked beautifully. So fresh. We served it with tagliatelle. Really wonderful! Thanks so much!

I made it with asparagus and sugar snap peas, added the last 20 minutes or so, instead of fennel bulb and turnips (not my favs). Either way, it has a lovely spring veggy taste.

Loved this recipe - hit with the whole family ! Made it pretty much as called for except I just added the onions and garlic straight into the lamb once it was browned - didn't bother cooking in batches etc. Loved how the vegetables are not cooked in the stew - it gives them freshness and crunchiness.

Followed the ingredient list, but instead of tomato paste, I choose to make a stew so I added a can to chopped tomatoes and extra chicken broth. Slow cooked everything and let it rest overnight before serving--truly fantastic.

Excellent dish! Changes: Two teaspoons ground fennel in Step 1. Skipped fennel bulb. One tsp. fennel seeds while cooking vegetables--including edamame. Simplified Step 5.