Lamb Ragu with Morels & Fava Beans

HELLO SPRINGTIME! This pasta brings together signature ingredients of the season: morels, fava beans, and an inexpensive cut of lamb, such as shoulder or neck. 

1 lb orecchiette
3 tbsp olive oil
1 lb lamb shoulder, cut into 1/4-inch cubes
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup white wine
1 tbsp tomato paste
2 cups or more, chicken stock
fresh herbs, chopped (oregano, thyme, rosemary)
1 lb fresh morels, halved
1 lb fava beans, shelled
butter
salt and pepper
parmesan cheese at table

1. Heat 2 tablespoons of olive oil over medium heat in a skillet. Brown lamb thoroughly. Remove lamb.

2. In the same pan, sweat onion, carrot, and celery for several minutes until soft. Add garlic and another tablespoon of olive oil if necessary. Cook together for a minute. De-glaze with white wine. Stir in tomato paste and fresh herbs.

3. Add 1 cup of chicken stock, return browned lamb to pan, and simmer. Add another cup of stock when the first cup has mostly reduced and continue to simmer. Allow to reduce again, at least by half. Season with salt and pepper.

4. Bring pot of salted water to boil. Add pasta.

5. Saute morels in butter for 5 minutes, stirring occasionally. Add fava beans and cook together another couple minutes, until favas are tender but not too soft. Season.

6. Spoon ragu over pasta and top with morels and lava beans. Serve with parmesan cheese.

4 thoughts on “Lamb Ragu with Morels & Fava Beans

  1. Geno

    Here in Sandpoint (North Idaho) the early lower elevation season was pretty poor, but now the higher elevation ones are out in full force. We are having some great fun picking after the last couple years being hard to find for us. Hope it gets better for you there!

    Reply
  2. Langdon Cook

    Geno – That’s good to hear. It’s definitely getting better here in the Cascades as the snow melts in the upper elevations, but nothing to write home about.

    Reply
  3. Jill

    oh this looks incredible! Got some at the farmer’s market and too expensive to buy more than a few at a time, $30 and $40/lb ooh la la! Will probably just sautee in butter and EVOO and throw on some pasta or chicken.

    Reply
  4. Andi

    I love Morels and my French husband usually makes them with cream this is a much healthier version! Thanks for sharing!

    Reply

Leave a Reply