Classic festive dish with southern French charm
Tender lamb in a spicy red wine sauce with young spring vegetables and fresh thyme – a festive ragout that goes perfectly with strong red wines from the Rhône.
Ideal wine accompaniment: Côtes-du-Rhône Villages AOC (France)
The strong red wine from the Rhône region with its flavours of dark berries, pepper and herbs perfectly complements the spicy lamb ragout. The ripe tannins of the wine harmonise with the tender fat of the lamb, while the spicy notes emphasise the thyme. The light minerality on the finish rounds off the dish and balances the rich sauce.
5 more wine recommendations:
Châteauneuf-du-Pape AOC (Rhône, France) This powerful red wine with aromas of blackberries, liquorice and spices goes perfectly with spicy lamb. Its complex structure and long tannins make it the ideal companion for festive dishes.
Rioja Reserva DOCa (Spain) This Spanish classic with its flavours of vanilla, tobacco and dark fruit complements the ragout perfectly. The balanced acidity cuts through the rich sauce, while the wood flavours round off the dish.
Barolo DOCG (Piedmont, Italy) The noble Nebbiolo with its flavours of rose, cherries and truffles gives the ragout an elegant note. The strong tannins and long persistence make it the perfect accompaniment for lamb.
Douro DOC (Portugal) This Portuguese red wine with aromas of plums, chocolate and spices harmonises wonderfully with the spicy ragout. The full texture and ripe tannins round off the dish.
Shiraz McLaren Vale (Australia) This powerful Shiraz with its flavours of dark berries, pepper and chocolate goes perfectly with lamb. The fruity sweetness and soft tannins make it an accessible companion.
The recipe:
Easter lamb ragout with spring vegetables & thyme
Cooking utensils
- 1 Large casserole (cast iron or enameled)
- 1 Sharp knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
For the ragout:
- 600 g Lamb from the shoulder or leg, diced
- 2 Tbsp olive oil
- 1 Onion diced
- 2 Carrots in slices
- 2 Celery stalks in slices
- 2 Garlic cloves chopped
- 200 ml Red wine z. e.g. Côtes-du-Rhône
- 400 ml Meat broth
- 2 Sprigs of thyme
- 1 Bay leaf
- Salt Pepper
For the spring vegetables:
- 100 g young carrots
- 100 g Spring onions
- 100 g Peas
Preparation
Prepare the ragout:
- Sear the lamb in oil, remove.
- Sauté the onion, carrots and celery in the same pan.
- Add the garlic and sauté briefly.
Stew:
- Return the meat to the pan and deglaze with red wine.
- Add the meat stock, thyme and bay leaf.
- Braise over a low heat for 1.5-2 hours until the meat is tender.
Spring vegetables:
- Add the young carrots and spring onions in the last 15 minutes.
- Fold in the peas in the last 5 minutes.
Season to taste:
- Season with salt and pepper, remove thyme sprigs and bay leaf.
Recommended side dishes:
- Creamy mashed potatoes
- Fresh baguette
- Green salad with walnuts
