Go Back

Lamb Chop Ragu

Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 4-6 lamb chops neck or forequarter work best
  • Salt and pepper
  • Olive oil for browning
  • 1 onion finely chopped
  • 2-3 garlic cloves minced
  • 1 carrot finely diced
  • 1 celery stalk finely diced (optional)
  • 2 tbsp tomato paste
  • 1 cup red wine or extra stock
  • 1 tin 400g crushed tomatoes
  • 1 cup beef or lamb stock
  • 1 tsp dried oregano or thyme
  • Fresh rosemary or bay leaf optional
  • Optional: pinch of sugar or balsamic to balance acidity
  • Optional: Capsicum/red bell peppers

Method
 

  1. Season and sear the chops
  2. Season chops well with salt and pepper.
  3. Heat olive oil in a large ovenproof pot or Dutch oven.
  4. Sear lamb chops in batches until browned. Set aside.
  5. Build the flavour base
  6. In the same pot, add onion, garlic, carrot and celery.
  7. Sauté gently until softened (about 10 mins).
  8. Stir in tomato paste and cook for 1–2 minutes.
  9. Deglaze & simmer
  10. Add wine and let it simmer for a few minutes to reduce.
  11. Add tomatoes, stock, herbs, and a pinch of sugar or splash of balsamic.
  12. Return lamb to the pot. Bring to a simmer.
  13. Slow cook
  14. Cover and transfer to a low oven (160°C fan-forced) for 2.5–3 hours.
  15. Alternatively, simmer gently on the stove or use a slow cooker (6–8 hrs on low).
  16. Shred and serve
  17. Once the lamb is tender and falling from the bone, remove chops.
  18. Shred the meat and discard bones and excess fat.
  19. Return the meat to the sauce and stir. Taste and adjust seasoning.
  20. Serve over pasta, mash, polenta, or even stuffed into baked potatoes.