Lamb Ragoût

Oxmoor House
9 (1 1/2-cup) servings.


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1 1/2 pounds lean boneless lamb
1 1/2 cups dry red wine
2 teaspoons cracked pepper
8 large round red potatoes, quartered
4 cups pearl onions
1/2 cup all-purpose flour
Vegetable cooking spray
1 teaspoon vegetable oil
4 cups chopped tomato
3 cups canned no-salt-added beef broth, undiluted
2 tablespoons brown sugar
1/2 teaspoon salt


Trim fat from meat. Cut meat into bite-size pieces; place in a shallow dish. Combine wine and pepper. Pour over meat, stirring to coat. Cover and marinate in refrigerator 2 hours.

Cook potato and onions in a Dutch oven in boiling water to cover 15 minutes. Drain and set aside.

Remove meat from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Sprinkle flour over meat, stirring to coat. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook 6 minutes or until browned; stirring often. Add reserved marinade, chopped tomato, and remaining 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add potato and onions; cook 10 minutes or until bubbly.

Created date

August 2009

Nutritional Information

Calories 239
Caloriesfromfat 17 %
Fat 4.4 g
Satfat 1.4 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 19.4 g
Carbohydrate 30.4 g
Fiber 0.0 g
Cholesterol 48 mg
Iron 0.0 mg
Sodium 201 mg
Calcium 0.0 mg