Slow lamb ragout pappardelle

Gregory Marchand

Gregory Marchand

6th February 2020
Gregory Marchand

Slow lamb ragout pappardelle

780 min

Pasta is the way to the heart. This lamb ragout is stress-free and tasty as hell. You can pop it in the oven the night before, and finish it all off in a few minutes on the day itself, with cocktails already in hand. If you’re feeling like pulling out all the stops you can make your own pasta, but shop-bought or deli-bought fresh pappardelle is just as good. The ragout will keep for up to a week in the fridge, so don’t worry that there’s leftovers!


  • 1 small shoulder of lamb 80g carrots 80g onion 2 minced cloves of garlic 2tbsp red wine vinegar 2tbsp red wine 20ml rum 1 lemon (zested and juiced)
  • 15g confit garlic 1 tsp preserved lemon 15g harissa sprig rosemary 250g ripe tomatoes 15g tomato puree

Confit garlic

  • 1 heard of garlic 250ml olive oil


Confit garlic

Peel the cloves, put in a saucepan, cover with the oil and heat gently cooking for 3 hours until very soft and smelling delicious. Both oil and cloves can be used. Keep in an airtight jar in the fridge.

The night before, preheat the oven to 140oc, season your lamb with salt and pepper. Place on a rack in a roasting tin, cover with foil and roast overnight (for about 8hours).
Once cool, or the following evening, shred the meat, save and set aside all the delicious juices. Sweat the onion, carrot and garlic in a pan until soft, then deglaze with the vinegar, wine, rum and reduce.
Put the shredded lamb back into the pan with 600ml of its juices, and reduce the sauce until thick. Add all the other ingredients other than the garlic confit and lemon juice.
Cook the ragout for 30 minutes over a medium heat, then finally add the lemon juice and confit garlic.
Cook your pasta in boiling salted water and mix well with your ragout. Season with a little more lemon if it needs it, and salt and pepper, and sprinkle with grated parmesan and a good glug of olive oil. Perfection!

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