‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. And if you can find a bit of fresh mint to add as you serve, then go for it.
For more easy Spring lamb recipes including Warm Shredded Lamb Salad with Mint and Pomegranate and Lamb Cutlets with Chilli and Black Olives try Nigella's Spring menu ideas.
Recipe posted by Nigella