Outback Lamb Ragout
Is it Ragout or Ragu? They are pronounced the same (ra-GOO), but they’re different. Ragouts are more like a slow braise using large pieces of meat, like a stew.
A ragu is typically made with minced meat such as you find in a Bolognese sauce.
I love both ragout and ragu but I think this recipe definitely fits into the ragout or braise family
500gms diced lamb
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1⁄2 cup merlot
1 cup lamb broth
3 tablespoons tomato puree
1 tin diced tomatoes or 4 chopped tomatoes
1⁄4 cup kalamata olive, pitted and chopped
1 tablespoon chopped fresh parsley
Heat oil and butter and brown lamb over high heat.
Add garlic and rosemary, stir for 30 seconds.
Add wine and stir, mix in beef broth and tomato puree.
Reduce heat, cover and simmer.
Remove cover, increase heat to medium high and cook until sauce begins to thicken.
Add tomatoes and olives and cook 5 minutes.
Stir in parsley and serve.
Serve with mash, or as we often do, reduce well and serve with pasta and parmesan cheese.