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Spring Lamb with Vegetable Ragout

From Our Kitchen

Preheat oven to 350ºF


2 ½ lb. boneless lamb leg
1 Tbsp. + 1 tsp. garlic, chopped
1 Tbsp. fresh rosemary, chopped
½ tsp. anchovy paste
2 fresh artichoke hearts, all leaves and thistle, discarded cut into wedges (place in lemon water until
ready to use to prevent discoloration)
2 yukon gold potatoes, cut into 1” cubes
2 portabella mushrooms, stem discarded, cut into 1” cubes
1 yellow onion, diced
1 orange bell pepper, diced
1 bunch asparagus, cut into 1” pieces
½ bunch Swiss chard, thinly sliced
handful baby spinach
½ cup white wine
1 Tbsp. thyme, chopped
1 pt. chicken stock
salt and pepper


Mix 1 Tbsp. garlic, rosemary, anchovy paste, 2 Tbsp. olive oil, and ½ tsp. black pepper. Smear on lam and let marinate for 2 hours.

Sprinkle 1 tsp. salt on lamb. Place in a roasting pan and put in an oven for 45 to 55 minutes (for medium rare, the internal temperature should be 120ºF). Let rest for at least 10 minutes before slicing.

Heat remaining olive oil in a large shallow pot over medium-high heat. Add potatoes and cook for 5 minutes. Pat artichokes dry and add to pot. Also add mushrooms and onion sand cook until golden brown, 5-8 minutes. Add garlic and thyme and cook for another minute. Add white wine an cook for 30 seconds. Add chicken stock and simmer until potatoes are almost tender, about 5 minutes. Add bell pepper, asparagus and Swiss chard and simmer for 5 minutes. Remove from heat. Add spinach and season with salt and pepper to taste. Spoon onto a plate and arrange slices of lamb over the top.