This is a sponsored post by the American Lamb Board. All opinions are 100% my own. Thank you for supporting the brands that make this blog possible.
Did you know that February is Lamb Lovers month? What better way to celebrate February 14, the day of love and friendship, than with a romantic dish made with American Lamb.
Our Valentine’s Day is traditionally spent at home. Restaurants are overpriced at this time and reservations must be made months and months ahead. It’s a big deal to our family because I spend the day cooking a special dinner. If a baby sitter is available, the set up is an intimate dinner for two. If not, then our intimate dinner turns into a family feast. Either way, we thoroughly enjoy each other’s company because the spread is so special, it’s like sitting around the dinner table awaiting a holiday meal.
I’ve been wanting to make a lamb ragout for quite some time. Now is the perfect time because winter is in full swing and this slow simmering stew is rich, flavorful and a great dish that highlights the tenderness of the boneless lamb shoulder. I incorporated some of my favorite herbs, vegetables, grains and legumes in this recipe but this cozy stew can be customized with whatever produce is in season or your personal ingredient preference.
To make this Valentine’s Day an extra special celebration, The American Lamb Board is helping us celebrate love, friendship and lamb! Win amazing prizes the next few weeks in February by entering their Lamb Lovers Libs: Lamb is for Lovers Recipe for Romance Contest.
You can win:
Week one: 8 shanks and Dutch oven
Week two: Racks and Roses – 2 racks of lamb and a dozen roses
Week three: 5 pounds of Ground Lamb and a set of eight Moscow Mule Mugs
Week four: $500 gift card to Sur La Table
This fun contest will determine your Language of Lamb Love while at the same time, give you the opportunity to win these great prizes all month long.
Do you think you’re a Classic Romantic, Homebody Lover or are you Looking for Love? Take the survey and find out. I was classified as a Classic Romantic and thought this lamb ragout would suit my category. Either way, it was delicious and a hit with my husband and that’s all that matters.
Make ragout of lamb this Valentine’s Day. This dish is very simple to prepare but takes time and patience. Because it epitomizes slow cooking, you have more than enough time to prepare dessert while the ragout stews over the stove. Serve ragout with dry red wine and slices of French baguette or seasoned crostinis. By the time the ragout is ready to be enjoyed, you’ll have a complete and memorable romantic dinner ready to be devoured.
Ingredients
- 2 sprigs fresh oregano
- 2 springs fresh thyme
- 1 sprig fresh rosemary
- 2 dry bay leaves
- ¼ cup grape seed oil
- 1 pound boneless American lamb shoulder, cut into 1-inch pieces
- salt to taste
- pepper to taste
- 2 small Hawaiian sweet onions (about 8 ounces), sliced
- 3 garlic cloves, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 cup dry red wine
- 4 cups low-sodium chicken broth
- ½ cup faro, rinsed
- ½ cup green lentils, rinsed
- 4 large carrots, rinsed peeled and chopped
- 1 bunch asparagus, trimmed, cut into 1-inch pieces
- 1 cup (packed) baby spinach
Instructions
- Tie together oregano, thyme and rosemary sprigs with kitchen string.
- Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.
- Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.
- Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.
- Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.
Recipe adapted from Bonappetit
