Ragout Of Lamb

Recipe from Oxmoor House

More From Oxmoor House


  • 1 tablespoon butter or margarine
  • 1/4 cup plus 3 tablespoons all-purpose flour
  • 2 cups hot water
  • 2 pounds lamb shoulder, cut into 1/2-inch cubes
  • 1 large carrot, finely chopped
  • 1 onion, finely chopped
  • 3 whole cloves
  • 1/4 bay leaf
  • 1/2 teaspoon minced fresh parsley leaves
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 (10-ounce) package frozen green peas
  • Farina Balls


  1. Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, until mixture is golden brown. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Add remaining ingredients, except peas and Farina Balls.
  2. Cover and simmer 2 1/2 hours or until lamb is tender. Add peas, and continue cooking 15 minutes. Remove cloves and bay leaf; discard. Serve ragout with Farina Balls.
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