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Lamb Ragu

Roasted Tomato & Lamb Ragu

  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American, Italian


Roasted tomatoes really turn this ragu into something extra special. If you have the time, roast some halved cherry tomatoes drizzled in olive oil at 400 degrees for 50-60 minutes or until shriveled and lightly charred.


Units Scale
  • 1 tablespoon ghee
  • 1 medium onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 clove garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon aleppo chili or chili flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lb ground lamb
  • 2 tablespoons tomato paste
  • 2 cup roasted tomatoes*
  • 1/2 cup bone broth or water
  • 1 teaspoon lemon zest
  • 1/4 cup chopped parsley


  1. Heat ghee in a large sauce pan over medium heat. Add onions, a pinch of salt and cook until translucent and golden about 10-15 minutes.
  2. Add bell peppers to the pan and cook until soft, about 5-7 minutes.
  3. Add garlic, oregano, cumin, paprika, and chili flakes and stir to combine.
  4. Add lamb and season with sea salt and pepper. Using the back of a spatula, break up the meat into small pieces and the meat starts to break down. Continue to cook until the meat is browned and just cooked through, about 5-7 minutes.
  5. Stir in tomato paste and cook for 1 minute until brick red and sticking to the pan.
  6. Add tomatoes and broth, stirring to scrape any brown bits off the bottom of the pan. Bring to a simmer then reduce heat to low, continuing to cook for about 5-7 minutes to reduce sauce. Stir in half of the parsley.
  7. Serve sauce mixed into or on top of your favorite noodle alternative. Top with lemon zest and remaining parsley.


*You can use canned roasted tomatoes, but if you have the time it’s worth roasting your own. It’s easy but takes a little more time. All you have to do is slice fresh cherry tomatoes in half, or roma tomatoes in 1/2 inch slices. Place them cut side up on a sheet tray and drizzle 3 approximately 3 tablespoons of olive oil and 1 1/2 teaspoons of sea salt. Roast for 45-60 minutes until the tomatoes have started to char.

Keywords: Dairy Free, Dinner, Gluten Free, Paleo

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