I fell in love with Lamb Ragout at a roadside farmhouse in the coastal mountains of Mallorca. A group of us were exploring the island and riding longboards on the traffic free, paved roads that wound through the pastoral island. After a day of riding we stumbled across a restaurant that only served Lamb Ragout. It was meaty and fatty and yet had bright flavors like rosemary, tomato and garlic all simmered and bound beautifully by a red wine based tomato sauce. I’ve served Lamb Ragout over potatoes, rice, polenta and alongside breakfast eggs. In this riff we serve the ragout over fresh whole wheat Pappardelle pasta.
As seen on Big Sky Kitchen Season 2, Episode 1 | Spaghetti Western. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.