Wednesday, April 21, 2010

Lamb Ragu with Ricotta and Mint

Note to self: ground meat does not photograph well.

  • 8 ounces lean ground lamb
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1 teaspoon minced fresh rosemary
  • 2 garlic cloves, minced
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups canned crushed tomatoes, undrained
  • 1/2 cup fat free chicken broth
  • 1/2 cup fat free ricotta cheese
  • 1/4 cup small fresh mint leaves

Heat one teaspoon oil in large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt.

Discard drippings. Reduce heat to medium low. Add one teaspoon oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.

Return lamb to pan. Increase heat to medium-high. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.

Serve with pasta (farfalle recommended) or over the grain of your choice. I ate it over spaghetti squash and it was FABULOUS.

- Adapted from Cooking Light, March 2010

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