RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Provided by Chef Seamus Mullen
Categories Soup/Stew Lamb Kid-Friendly Asparagus Pea Turnip Spring Boil Small Plates
Yield 6 Servings
Number Of Ingredients 18
Steps:
- Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
- Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
- Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
- Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
- Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
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Rihan Vai
rihan-vai@hotmail.co.ukThis is one of my favorite recipes. I make it all the time.
Riman Khan
khanr71@hotmail.co.ukI love the combination of flavors in this dish. The lamb, spring vegetables, and farro all complement each other perfectly.
NDIHO ABOTI
abotin19@aol.comThis dish is very filling and satisfying. It's perfect for a cold winter night.
Ihab_ Dz
d_i28@hotmail.comI'm not a very experienced cook, but I was able to make this dish without any problems.
Tesfaye Ayenalem
tesfayea89@hotmail.comThis dish is a bit pricey to make, but it's definitely worth it for a special occasion.
AyyeZ Nation
a_nation99@yahoo.comI'm not a fan of farro, so I served this ragout over mashed potatoes instead.
Hirun Nethsitha
hirun-nethsitha@yahoo.comThis dish is a great way to use up leftover lamb. I had some leftover lamb chops and I used them to make this ragout.
Sky Wib
wibsky28@gmail.comI made a few substitutions to the recipe (I used beef broth instead of lamb broth and I added some chopped carrots), and it still turned out great.
Cliff Francy
fcliff@gmail.comI followed the recipe exactly and it turned out perfectly. I will definitely be making this dish again.
Ravi Chandran
r_chandran81@aol.comI'm not a huge fan of lamb, but this dish changed my mind. The lamb was so tender and the flavors were amazing.
Johnny Richard Jr
j@yahoo.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The lamb ragout is so flavorful and the farro is the perfect accompaniment.
Benji Lester
b@yahoo.comI made this dish for a dinner party and it was a huge success. Everyone raved about the flavors and the beautiful presentation.
Ivy
ivy@hotmail.comThis lamb ragout with spring vegetables and farro was a hit with my family! The flavors were rich and complex, and the lamb was fall-apart tender. I especially loved the contrast between the creamy farro and the hearty ragout.