Live Fire Republic’s Smoked Lamb Ragu
Calling all pasta lovers! Want to take your Italian cuisine game to the next level? Look no further than this mouthwatering Smoked Lamb Ragu, from our LFR Collab Partner, Pitmaster Cory Walby of Saturday Night Test Kitchen. Trust me, this sauce is a total game-changer.
By incorporating smoke and lamb into the equation, we’ve created a match made in culinary heaven. And let’s not forget the secret ingredient – Fire Roasted Tomatoes! This quick and easy addition takes the sauce up another notch, making it one of the tops in this case.
But what exactly is a Ragu? In Italian cuisine, it’s a meat-based sauce commonly served with pasta. Traditionally, it uses minced, chopped, or ground meat, cooked with sautéed veggies in a liquid – usually liquidized tomatoes.
Now, let’s talk tomatoes. Fresh or canned? While fresh tomatoes are ideal, canned versions are readily available and packed fresh from the farm. Plus, you’ll get more bang for your buck since more tomatoes fit into the can after processing. In a pasta sauce, canned tomatoes work just fine!
Last but not least, let’s discuss herbs. While basil and oregano are classics, don’t be afraid to branch out. After testing a few times, I discovered that parsley, thyme, and rosemary add a depth of flavor that I can’t live without. So start with basil and oregano, but feel free to get creative!
Pro tip: If you’re planning on freezing this smoked lamb ragu, skip the cream as it doesn’t hold up well after thawing. So fire up the grill, grab some lamb, and get ready for a sauce that’ll knock your socks off!
Key Ingredients Used in This Recipe
Parm Rinds: Adding parmesan rinds to the smoked lamb ragu is the perfect way to deepen the flavor of the sauce with their salty, nutty goodness that infuses into the sauce while it simmers, making it impossible to resist!
Cooked Gnocchi or Pasta: Gnocchi or pasta is the ideal accompaniment to the smoked lamb ragu because the sauce clings to the pasta, creating a perfect marriage of texture and flavor in every bite, and it’s just the ultimate comfort food!
Ground Lamb: Ground lamb is the perfect protein for this dish because it is tender, flavorful, and easy to cook, making it a star ingredient in the sauce that elevates its overall richness and depth, just as you want it to be.
Fire Roasted Diced Tomatoes: Fire roasted diced tomatoes are the ultimate ingredient for the smoked lamb ragu because they have an added depth of flavor and smokiness that only enhances the flavor profile of the dish, and just make it even more satisfying and savory.
High Quality Olive Oil: High quality olive oil is like the perfect wingman, it elevates every other ingredient in the recipe and adds a touch of smoothness and sophistication to any dish.
What to Serve Alongside Smoked Lamb Ragu
When it comes to smoked lamb ragu, you need sides that can hold their own against the smoky, savory flavors. Here are three top picks:
Fresh Arugula Salad
Add shaved parmesan and a lemon vinaigrette to provide a bright, refreshing contrast to the hearty, smoky flavors of the ragu.
Grilled Asparagus
The fresh, crisp snap of grilled asparagus is a perfect contrast to the rich and heavy lamb ragu. Plus, it’ll make you feel better about indulging in a second helping of the main course
Charred Broccoli
The crisp, charred edges and tender, smoky centers of roasted broccoli complement the richness of the lamb ragu perfectly.
FAQs: Smoked Lamb Ragu
Can I use different types of wood for smoking lamb ragu? Absolutely! While I prefer fruitwoods like apple or cherry for a mild, sweet flavor, hickory or oak can add a bold, smoky kick.
Can I smoke lamb for ragu in a pellet grill? Of course! A pellet grill is a great way to achieve consistent temperature and smoke for your lamb, and the results will be just as delicious on a traditional smoker.
Can I smoke lamb ragu indoors? While it’s not recommended to smoke indoors due to the risk of setting off smoke detectors, you can achieve a similar flavor by roasting your lamb in the oven with smoked salt or liquid smoke. However, nothing beats the authentic flavor of outdoor smoking over a live fire!
Can I use different cuts of lamb for smoking ragu? While this particular recipe calls for ground lamb, you can experiment with other cuts like bone-in lamb shoulder, leg or shank. Just make sure to adjust your cooking time accordingly.
Can I substitute ground beef for ground lamb? While ground beef is a fine substitute, the unique flavor profile of ground lamb is what sets this ragu apart. If you’re feeling adventurous, try using ground wild boar for an extra gamey twist!
Best Beverage Pairings for Smoked Lamb Ragu
Craft Beer Pairings: For a refreshing pairing, try a hoppy IPA like Dogfish Head 60 Minute or a smooth porter like Deschutes Black Butte.
Cocktail Pairings: A spicy bourbon cocktail like a Whiskey Sour or a smoky mezcal cocktail like a Mezcal Negroni will complement the smoky flavors of the lamb ragu.
Wine Pairings: A bold, tannic red like a Cabernet Sauvignon or a spicy, fruit-forward red like a Zinfandel will pair perfectly with the rich and flavorful ragu. For a white wine option, try a full-bodied Chardonnay or a crisp Sauvignon Blanc to cut through the richness of the dish.
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Equipment
- grill or smoker
- heavy bottom cast iron pan
Ingredients
- 1/4 cup olive oil
- 1/4 cup bundle wrapped in twine of the following: Parsley, Oregano, Thyme, Rosemary and Basil
- 2 shallots – finely diced
- 5 garlic cloves – finely diced
- 1 lb ground lamb
- 2 cans fire roasted diced tomatoes 12 oz each
- 3 tbsp half and half
- 1 tsp red chili flakes
- 2 parm rinds
- 1 cup of cooked gnocchi or pasta per plate
Garnish
- Fresh basil leaves
- Fresh Parmigiano cheese
Instructions
- Start by getting your smoker or grill heated to a medium heat, roughly 400F. While this is heating up, get the shallots and garlic prepped.
- Next, get a heavy bottomed cast iron pan onto the grill and preheating for a couple minutes. Add your olive oil to the pan and allow this to heat up for 4 minutes. Once heated and shimmering, add your bundle of herbs and sauté in the oil. Keep an eye on it; you want to flavor the oil, not burn the herbs. You should be able to do it in about 4-5 min.
- Next, add the shallots and sauté for a couple minutes until turned translucent. Add your garlic as well and continue to heat until the garlic is fragrant. You should only need 2-3 min for this.
- Next, add the ground lamb to the pan. Smash and squish it in the pan till it is covering the base of it. Close the lid and allow to smoke/cook for 5 minutes. Open up the grill, and give it a good mix. Close it and cook for another 5 minutes or until the pink color has gone.
- Now add your cans of tomatoes. Give the sauce mix a good stir and allow to the tomatoes to cover all the Lamb and Shallots/ Garlic. Also, add your Parm Rinds now. Let this heat up and simmer away for about 20 min or so. You really want the flavors to start to come together here. You want the rinds to start to melt and let go of ALL their deliciousness. If you want to let it go even further in the simmer, maybe add a 1/4 cup of water. You want the sauce to be thick, but not stand-a-spoon-in thick.
- Remove the pan from the heat, and remove the herb bundle, the rinds, and crush up the tomatoes a bit more. Stir in the chili flakes and add the half and half. Stir well and the sauce is done! Place back on to the grill and let hang out while you cook your pasta or gnocchi. Coat them with the sauce and serve with a generous grating of Parmigiano and fresh basil!
