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Spring Lamb Ragout with Seasonal Vegetables

This hearty yet fresh lamb ragout is a celebration of spring’s bounty, featuring tender lamb simmered with vibrant seasonal vegetables. Traditionally prepared to welcome the arrival of spring, this dish showcases the delicate sweetness of young carrots, peas, and turnips, harmonizing beautifully with the rich, slow-cooked lamb. The gentle braising process allows the flavors to meld, creating a comforting yet elegant meal. Perfect for a festive gathering or a cozy family dinner, this dish embodies the essence of rustic Greek cuisine with a modern touch. Serve it with crusty bread or a side of buttery mashed potatoes to soak up the flavorful broth.

Main | Greek | Lamb Stew | Pot | Carrot | Lamb | Onion | Pea | Potato | Braising | Simmering | Seasonal | Slow
Time to complete

Prep

20min

Cook

1h 45min

Wait

0 minutes

Total

2h 5min

Ingredients (Makes 6 portions)
  • 1 kg (2.2 lbs) lamb shoulder, cut into 4 cm (1.5 in) cubes
  • 30 g (2 tbsp) butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp all-purpose flour
  • 2 bay leaves
  • 500 ml (2 cups) water
  • Salt and freshly ground black pepper, to taste
  • 20 small carrots or 10 medium carrots, peeled and cut into 5 cm (2 in) pieces
  • 8 spring onions, coarsely chopped
  • 4 small turnips, peeled and whole (optional)
  • 250 g (9 oz) baby potatoes, peeled and halved or quartered if larger
  • 150 g (5 oz) fresh or frozen peas
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6.5
  • Protein: 10.2
  • Carbohydrates: 8.7
  • Fiber: 2.1
Directions

Searing the Lamb

  • 1. Heat the butter in a wide pot over medium heat. Add the lamb and sear for 7-8 minutes until golden brown.

Building the Base

  • 2. Add the onion and garlic to the pot and sautĂ© for 3 minutes until softened. Sprinkle the flour over the lamb and stir for 2-3 minutes until lightly toasted.

Simmering the Ragout

  • 3. Pour in the water, add the bay leaves, and season with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour until the lamb is partially tender.

Adding the Vegetables

  • 4. Increase the heat and add the carrots, spring onions, turnips (if using), and potatoes. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes until the lamb and vegetables are fully tender.

Finishing Touches

  • 5. Stir in the peas, season with additional salt and pepper if needed, and cook for 5 minutes. Serve hot.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker by cooking on low for 6 hours.

Alternative Proteins

  • Swap lamb for beef or chicken for a different take on the dish.

Bold Flavor Enhancements

  • Add a sprig of rosemary or thyme for an aromatic touch.

Enhancing Flavor

  • For deeper flavor, deglaze the pot with 125 ml (1/2 cup) white wine before adding water.

Healthier Version

  • Replace butter with olive oil for a lighter dish.

Seasonal Tweaks

  • Substitute peas with green beans or asparagus for a summer variation.

Serving Suggestions

  • Pair with crusty bread or creamy mashed potatoes to soak up the rich broth.

Texture Tips

  • For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 10 minutes of cooking.