🇫🇷 French

Lamb Ragoût

Name: Lamb Ragoût
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 1 tsp Black Peppercorns; 2 Bay Leaf; 2, thickly sliced Carrot; 500 g Lamb; 750 ml Stock or Broth; 200 ml Red Wine

🇫🇷 French

Hearty and humble: lamb braised with vegetables until the broth turns silky and every spoonful comforts. Ready in 60 minutes including prep.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Butter2 tbsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Black Peppercorns1 tsp
Bay Leaf2
Carrot2, thickly sliced
Lamb500 g
Stock or Broth750 ml
Red Wine200 ml

Optional extras

Tarragonhandful, to finish

Instructions

1
Warm the Butter in a heavy casserole and brown the lamb well on all sides — real colour means real flavour.
2
Lift the lamb out, soften the onion and garlic in the same pot, then add the black peppercorns.
3
Return the lamb, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with tarragon right before serving.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

Cook it with your pantry → Share this page: /dish/6442

Watch how it's made

Video: Navarin of Lamb (French lamb stew) | Classic French Recipes · on YouTube