Ragout of Lamb and Spring Vegetables with Farro
Ragout of Lamb and Spring Vegetables with Farro is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Heat 1/4 cup oil in a large heavy pot over medium-high.
Season lamb with salt and pepper.
Working in batches, cook, turning occasionally, until browned, 12–15 minutes per batch.
Transfer to a plate as you go.
Add onions to pot and stir to coat.
Season with salt and pepper and cook until starting to brown, about 4 minutes.
Stir in garlic; cook 30 seconds before adding vinegar.
Cook, scraping up browned bits, until syrupy, about 1 minute.
Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes.
Add broth, lamb, and herb bundle.
Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75–85 minutes.
Stir in farro and cook until nearly al dente, 15–20 minutes.
Remove herb bundle; add turnips.
Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30–40 minutes.
Mix in asparagus and peas; cook until crisp-tender, 2 minutes.
Add greens and stir to wilt.
Season with salt and pepper.
Serve drizzled with oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.