Lamb Ragu over Pasta Noodles

Name: Lamb Ragu over Pasta Noodles
Prep time: PTM
Yield: 6 servings
Ingredients: 3 lbs American Lamb shoulder, cut into 1/2-inch pieces; 1/4 cup Olive oil; 2 ounces Butter; 2 ounces Olive oil; 1 cup Chanterelle mushrooms; 1 small Onion, small diced; 2 Carrots, small diced; 5 tbsp Diced fennel; 3 Garlic cloves, thinly sliced; 1/2 cup Tomato paste; 1 cup Red wine; 2 cups Lamb sauce; 1/2 cup Golden raisins, soaked in warm water; 1 cup Diced plum tomatoes; 1/2 tsp Fresh oregano; 1/2 tsp Rosemary; 5 Basil leaves, ripped; 2 tbsp Extra virgin olive oil; To taste Kosher salt; To tatse Crushed red pepper flakes; 1/2 lbs Pappardelle or fettuccini

Lamb Shoulder American

March 2, 2016

Chef Brad Barnes, CMC

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Yields: 6 servings

Ingredients

Lamb Shoulder

3 lbs American Lamb shoulder, cut into 1/2-inch pieces

1/4 cup Olive oil

2 ounces Butter

Ragu

2 ounces Olive oil

1 cup Chanterelle mushrooms

1 small Onion, small diced

2 Carrots, small diced

5 tbsp Diced fennel

3 Garlic cloves, thinly sliced

1/2 cup Tomato paste

1 cup Red wine

2 cups Lamb sauce

1/2 cup Golden raisins, soaked in warm water

1 cup Diced plum tomatoes

1/2 tsp Fresh oregano

1/2 tsp Rosemary

5 Basil leaves, ripped

2 tbsp Extra virgin olive oil

To taste Kosher salt

To tatse Crushed red pepper flakes

1/2 lbs Pappardelle or fettuccini

Directions

Recipe and image provided by the American Lamb Board

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