Chef Lindsay O'Neill Aussie Lamb Ragu over Zoodles
- Prep time 15Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 2
A cozy, romantic Aussie lamb ragu with rosemary, garlic and tomatoes, served over light zucchini noodles for a nutrient-packed Valentine’s dinner.
Ingredients
- 1lb ground Australian lamb
- 2 carrots, finely diced
- 1 sweet onion, diced
- 2-3 cloves garlic, minced
- 2 tbsp ghee or grassfed butter
- 1 cup crushed tomatoes
- 2 tbsp fresh rosemary, chopped
- 2 bay leaves
- Juice of ½ lemon
- Dried oregano, salt and pepper to taste
- Red pepper flakes (optional)
- Zoodles from 4 medium (or 2 large) zucchini
Method
Bring a large pot of salted water to a boil. Add zucchini noodles and cook for 1–2 minutes until just tender. Drain and set aside. Do not overcook – they should stay slightly firm to hold the sauce.
Heat ghee or butter over medium heat. Sauté onions, carrots and garlic until softened and lightly browned.
Add ground lamb, season generously, and cook down until well browned.
Stir in crushed tomatoes, rosemary and bay leaves.
Add lemon juice, reduce heat and simmer for 10 minutes until rich and thick.
Spoon the lamb ragu over warm zucchini noodles. Top with red pepper flakes if desired.
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