Spring Lamb Ragù with Anchovies and Pea Shoots

Name: Spring Lamb Ragù with Anchovies and Pea Shoots
Total time: 35 min
Yield: Serves 4
Ingredients: 3 cloves garlic, finely chopped; 3 ounces (85 g) pea shoots, arugula, or other baby greens; 2 tablespoons unsalted butter; 2 teaspoons lemon zest (from 1 large lemon), plus lemon juice for finishing; Freshly grated pecorino, for serving; 3 oil-packed anchovies; 1 large leek, trimmed, rinsed of grit, then thinly sliced (about 1½ cups/125 g) or 1 medium yellow onion, finely chopped; Kosher salt; 2 tablespoons olive oil; ½ cup (25 g) loosely packed fresh herbs, such as flat-leaf parsley leaves, mint leaves, and snipped chives; 12 ounces (340 g) pappardelle or tagliatelle; 1½ to 2 cups (360 to 480 ml) chicken stock; ½ cup (120 ml) white wine; Freshly ground black pepper; 1 pound (455 g) ground lamb; 1 tablespoon tomato paste; 2 teaspoons finely chopped fresh rosemary

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

I originally made this dish for an intimate Buona Pasqua dinner. Intimate meaning for myself and Chad. Usually for Easter, we get together with Jenn, Steve, and their daughter Brynn and grill some cut of lamb over open fire, but that particular year was very different due to sheltering in place. Determined not to let it dampen my spirits, I made Chad drive all over town in hunt of forsythia to cut down, to

Ingredients

Supper
Main course
Dinner
Spring

Ingredients

Method