Lamb Ragu With Mint From Giada De Laurentiis Recipes

RACK OF LAMB WITH MINT-BASIL PESTO

Steps:

• Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
• Preheat the oven to 400 degrees F.
• Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
• Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
• Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
• Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
• RECOMMENDED WINE #1: Boroli Barolo 1998
• REGION/ORIGIN: Barolo, Piedmont
• GRAPE/VARIETAL: Nebbiolo
• RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
• REGION/ORIGIN: Montepulciano, Tuscany
• GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

LAMB RAGU WITH MINT FROM GIADA DE LAURENTIIS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots & garlic and cook until tender, about 3 minutes.
• Add the ground lamb, salt, and pepper. Cook untilt he lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon or spatula. Simmer until the wine has reduced by half.
• Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
• Add the mint and ricotta and stir until mixed.
• Add the pasta and stir to coat. Serve immediately.

BRAISED LAMB RAGU WITH PENNE

Steps:

• Set oven to 325 degrees.
• Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
• Heat oil in a Dutch oven over high heat.
• Rub oil lightly on the lamb shanks and then season them with salt and pepper.
• Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
• Transfer the lamb to a platter.
• Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
• Return the lamb to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
• Season with salt and pepper to taste.
• Cover the pot and transfer to the oven.
• Cook for about 1-1/2 hours, or until meat is desired tenderness.
• At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
• Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
• Delicious!