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–+ servings

Easter lamb ragout with spring vegetables & thyme

Tender lamb is cooked with spring vegetables, red wine and thyme to create a festive ragout. Simple to prepare but with an effective taste - ideal for Easter or special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main course
Cuisine French
Servings 2 People
Calories 650 kcal

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

Nutritional values per portion

Calories: 650kcalCarbohydrates: 25gProtein: 45gFat: 35g
Keyword Côtes du Rhône, Easter lamb ragout, festive meal, Lamb stew, Red wine sauce, Spring vegetables, Wine pairing
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