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Lamb Ragu with Mint Recipe

Lamb Ragu with Mint

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Average Rating:

Total Reviews: 87

Showing 31-40 of 87

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  • on April 12, 2010

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    I made this the other day after a day of skiing and it was SOOO awesome. I actually let the ragu low low simmer for an hour as I had the time and thought the favors would intensify. I wanted a little heat so I added some chili flakes to my sauce. Everyone had seconds and raved about it. Thanks Giada

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  • on April 02, 2010

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    I I thought it was ok, but not spectacular. I could have used more of a mint flavor (I'm not sure my mint was minty enough. I also had some indigestion afterward. I may try this again, but probably not.

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  • on March 25, 2010

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    I can't even begin to describe how good this is ! The only thing I did differently, was I drained the pan of all fat after cooking the lamb, and I also blotted the lamb on paper towels after browing to remove all the fat. This was one of the best things I have ever made. Every recipe of Giada's is the best recipe I ever made!!

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  • on March 25, 2010

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    so delicious. so delicious... and wonderful/fun to make!

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  • on March 21, 2010

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    We are a family of lamb lovers and the lamb really shines through and through. I will be making this for years to come! Thanks Giada!!!!

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  • on February 22, 2010

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    For anyone who even just likes lamb....this recipe is unbelievable! The only thing I changed in the recipe was I added mushrooms, but it was the most unique, comfort meal you will ever have!

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  • on February 16, 2010

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    Don't substitute! The lamb and the mint are what makes the recipe! Using ground beef and no mint just makes it a beef ragu!

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  • on February 15, 2010

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    it sucks!!!!!!!!

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  • on February 15, 2010

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    This is awesome! I omitted the mint, as a Greek, we don't use mint on our lamb.
    The homemade marinara and recipe turned out fabulous! This one is a keeper.

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  • on February 11, 2010

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    My husband loves lamb, but not Italian food. I love Italian food, but not lamb. This recipe was a way for us to meet in the middle. It was "lamby" enough for my husband, and not too "lamby" for me. The fresh mint was unusual, but great! I used Giada's marinara recipe which was excellent. Would definitely make the marinara before I made lamb ragu again. Makes enough for two people to have leftovers or to freeze. My one complaint is that the ricotta did not add anything to the taste or texture. Maybe next time I would leave out and add some grated Parmesan.

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