Mediterranean-Inspired Ground Lamb Ragu

Transport yourself to the sun-drenched shores of the Mediterranean with the tantalizing flavors of an exquisite dish: Mediterranean-Inspired Ground Lamb Ragu. Imagine a rustic kitchen bathed in golden light, filled with the aroma of savory herbs and spices, promising a culinary adventure unlike any other.

At the center of this masterpiece lies the humble yet majestic ground lamb, which forms the foundation upon which the symphony of ingredients harmonizes. As it sizzles in a pan kissed by extra virgin olive oil, the lamb releases its essence into the air, a prelude to the culinary masterpiece that is about to unfold.

Next, an ensemble of aromatic vegetables takes the stage, each contributing its unique melody to the composition. Chopped onions, minced garlic, finely diced carrots, vibrant green bell peppers, and crisp celery dance gracefully in the heat, releasing their essence and infusing the kitchen with their respective fragrances. With each sautéed swirl, they soften and meld together, their colors blending like strokes on an artist’s canvas.

But the true magic begins with the addition of a medley of fresh herbs and spices, each one adding depth and complexity to the overall flavor profile. Thyme and oregano lend their earthy notes, while cumin and coriander infuse a warm, exotic spice. A hint of red pepper flakes adds a fiery kick, igniting the senses and tantalizing the taste buds with anticipation.

As the aroma of the herbs and spices fills the air, it’s time for the pièce de résistance: a symphony of tomatoes, olives, and vinegar. Crushed San Marzano tomatoes, with their ruby-red hue bursting with vibrant freshness, cascade into the pan, followed by the briny tang of Kalamata olives and the robust richness of tomato paste. A splash of red wine vinegar adds a subtle acidity, balancing the flavors and enhancing the depth of the ragu.

Simmering gently on the stovetop, the ragu transforms, its flavors melding and intensifying each minute. The tantalizing aroma draws you in, promising a culinary journey that will transport you to the sun-drenched shores of the Mediterranean.

And finally, as the ragu reaches its crescendo, it is time to add the finishing touch: a sprinkle of freshly chopped parsley, its vibrant green hue a testament to the freshness of the dish. Paired with your favorite noodles or rice, the Mediterranean-Inspired Ground Lamb Ragu is ready to take center stage, its flavors singing perfectly on your plate.

With each forkful, you are transported to a place where the sea meets the sky, where the sun kisses the earth, and where every bite celebrates the vibrant flavors of the Mediterranean. So gather your loved ones, pour a glass of your favorite wine, and prepare to embark on a culinary journey to the shores of the Mediterranean.

Mediterranean-Inspired Ground Lamb Ragu

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Total time

2

hours 

Indulge in the tantalizing blend of tender ground lamb, vibrant vegetables, and fragrant herbs and spices in this Mediterranean-inspired Ground Lamb Ragu. With every savory bite, this culinary masterpiece transports you to the sun-soaked shores of the Mediterranean.

Ingredients

• 1 pound ground lamb

• 2 tablespoons extra virgin olive oil

• 1 large onion, diced

• 3 cloves of garlic, minced

• 1 large carrot, diced

• 1 large green bell pepper, diced

• 1 stalk of celery, diced

• 1 tablespoon thyme, freshly chopped

• 1 tablespoon oregano, freshly chopped

• 1 tablespoon cumin

• 1 tablespoon coriander

• 1 teaspoon red pepper flakes

• 1 can (28 ounces) San Marzano tomatoes

• 1/2 cup tomato paste

• 2 tablespoons red wine vinegar

• 1/2 cup Kalamta olives, chopped

• 1/4 cup parsley, freshly chopped

• for serving, crumbled goat cheese

• for serving, your favorite noodle or rice

Directions

• Brown the Lamb:
  Heat the extra virgin olive oil in a large saucepan over medium-high heat. Add the ground lamb to the hot oil. Break the meat into small pieces with a spoon. Cook until the lamb is thoroughly browned and no longer pink, about 6-7 minutes. Remove the lamb from the pan and set it aside, draining any excess fat if necessary.
• Sauté the Vegetables:
  In the same pan used for the lamb, reduce the heat to medium. Add the chopped onion, garlic, carrot, green bell pepper, and celery. Sauté the mixture until the vegetables soften, about 5-7 minutes.
• Add Herbs and Spices:
  Stir in the thyme, oregano, cumin, coriander, and red pepper flakes. Cook for about 1 minute until fragrant.
• Combine with Tomatoes, Olives, and Vinegar:
  Return the browned lamb to the saucepan. Add the crushed tomatoes, chopped olives, tomato paste, and red wine vinegar. Stir well to combine all the ingredients.
• Simmer:
  Bring the mixture to a simmer, then cover and reduce the heat to low. Let the ragu simmer for 90 minutes.
• Finish with Parsley and Serve:
  Stir in the freshly chopped parsley. Prepare your favorite noodles or rice as per package instructions.
  
  Serve the lamb ragu over the noodles or rice. Top each serving with crumbled goat cheese and additional freshly chopped parsley.