chef Adam Moore Simple spring lamb ragout

  • Prep time 5Min
  • Cook time 10Min
  • Technique Stew, Pan Fry / Saute
  • Meat Lamb
  • Cut Ground
  • Serves 4

Simple spring lamb ragout


Sweet root vegetables are a natural complement to lamb. Serve this hearty meat sauce over tender noodles, mashed potatoes or rice.

Portion size: 2 cups

All-purpose lamb rub:

1/2 cup toasted cumin seeds
1 tablespoon toasted caraway seeds
2 tablespoons toasted yellow mustard seeds
2 tablespoons toasted black peppercorns
2 tablespoons granulated garlic
2 tablespoons granulated onion
1 tablespoon dried sage
1 tablespoon ground thyme
2 tablespoons curry powder
1/2 cup kosher salt
1 cup packed dark brown sugar
1 tablespoon granulated sugar

Lamb ragout:
1/4 cup vegetable oil
1 1/2 cups sliced sweet onion
1 1/2 cups sliced fennel
1 1/2 cups peeled and diced carrot
3/4 cup peeled and diced garlic
1 pound Australian ground lamb
6 tablespoons all-purpose lamb rub or other spice rub for lamb
2 cups canned diced tomatoes
2 cups vegetable stock
1 1/2 cups shelled edamame (frozen or fresh)


For the spice rub:
In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

For the ragout: In a large sauté pan over HIGH heat, add the oil and sauté the onion, fennel, carrot, turnip and garlic until browned. Add the ground lamb and rub and continue to cook for 5 minutes. Add the tomatoes, stock and edamame and simmer until the vegetables are tender and the liquid has reduced. Serve immediately.