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Braised Lamb Ragoût

A hearty French bistro specialty featuring 5 lbs. of cubed boneless leg of lamb marinated overnight in red wine and garlic, seared and oven-braised with diced carrots, yellow turnips, tomatoes, fresh herbs, RC Lamb Base, and RC Demi-Glace Sauce Mix.

Yield / Servings

20 Portions (8 oz. ea.)

Category

Meat & Poultry Entrees / Classical French Stews

Filed Under: Lamb Entrees Lamb Bases Demi-Glace Sauce Mixes

Ingredients

15 Components
Lamb Marinade & Searing
Boneless Leg of Lamb Trimmed of fat & sinew, cut into ½-inch cubes 5 lbs.
Olive Oil 4 oz.
Fresh Garlic Chopped 4 oz.
Dry Red Wine 2 oz. for marinade / 10 oz. for pan deglaze 12 oz. total
Kosher Salt & Black Pepper To taste
Root Vegetables, Herbs & Braising Sauce Base
Yellow Onion Small diced 1 lb.
Carrots Small diced 1 lb.
Yellow Turnips Small diced ½ lb.
Celery Small diced ½ lb.
Canned Diced Tomatoes 1 can (20 oz.)
Fresh Herb Bouquet 2 sprigs rosemary, 2 sprigs thyme, 3 bay leaves, 1 bunch sage As measured
RC Lamb Base (No Added MSG) Prepared liquid broth 1 quart
RC Demi-Glace Sauce Mix Prepared liquid sauce 1 quart

Preparation Steps

1
Cube & Marinate Lamb Overnight

Trim 5 lbs. boneless leg of lamb, removing excess outer fat and sinew, then cut into ½-inch cubes. Place lamb cubes in a stainless steel lug or bowl, toss with 4 oz. olive oil, salt, ground black pepper, 4 oz. chopped garlic, and 2 oz. red wine. Blend thoroughly, cover, and marinate under refrigeration overnight.

2
Sear Marinated Lamb & Transfer

Heat a heavy skillet or tilt skillet over high heat. Add marinated lamb cubes in batches and sear quickly on all sides until browned and caramelized. Transfer seared lamb into a deep oven-proof hotel pan or braising pot.

3
Assemble Vegetables, Herbs & Sauce Bases

Cover seared lamb with 1 lb. diced onion, 1 lb. diced carrots, ½ lb. diced yellow turnips, ½ lb. diced celery, 20 oz. canned diced tomatoes, fresh herb sprigs (rosemary, thyme, bay leaves, sage), 1 quart prepared RC Demi-Glace Sauce Mix, and 1 quart prepared RC Lamb Base (No Added MSG) broth.

4
Deglaze Pan & Slow-Braise Covered

Deglaze the hot searing pan with the remaining 10 oz. red wine, scraping up all fond drippings, and pour liquid over the lamb and vegetable mixture. Cover pan tightly with heavy foil and braise in a preheated 400°F oven for 1½ to 2 hours until the lamb is fork-tender.

5
Discard Herbs, Adjust Sauce & Serve

Gently remove pan from oven, discard spent rosemary sprigs, thyme stems, bay leaves, and sage bundle. If necessary, simmer sauce on cooktop to reduce and thicken to nappe consistency. Portion 8 oz. servings of ragoût into warm bowls over buttered egg noodles, polenta, or mashed potatoes.

Chef Notes & Classical Lamb Braising Architecture

Dual Base & Sauce Synergy: Combining RC Lamb Base (No Added MSG) with RC Demi-Glace Sauce Mix constructs an authentic, rich braising liquid that replaces traditional 12-hour bone stock reductions while maintaining a clear, dark, glossy finish.

Turnip & Red Wine Acidity Balance: Incorporating yellow turnips alongside carrots and red wine provides a classic peppery sweetness that cuts through the rich lamb fat during high-temperature oven braising.

Overnight Marinade Advantage: Marinating the cubed leg of lamb in red wine, olive oil, and garlic tenderizes muscle tissue while neutralizing gamey top notes before searing.