Lamb Ragu was the first dish I tried to make when I went on my lamb kick a few months ago that didn’t involve leftovers from Outback.

This was a surprisingly easy recipe to follow, and I always appreciate that. I didn’t use the mint as I am not a fan of the mint/lamb combination.
I was quite surprised to find that lamb is a relatively lean meat. It has a very distinct flavor and was very tasty in this dish.

I invited Carly and her husband over for dinner to be guinea pigs (meant kindly) and as far as I can tell the dish garnered enough approval to be added to my repertoire.

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