Lamb Ragù - Greek style braised lamb with a hint of cinnamon over pappardelle pasta and topped with freshly grated mizithra cheese. |

Lamb Ragù

Course Main Dish
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Author Marissa @ OMG FOOD


  • 2 pounds lamb leg
  • ½ teaspoon ground cinnamon
  • 2 teaspoons kosher salt divided
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large sweet onion chopped
  • 4-5 garlic cloves minced
  • 1/4 cup tomato paste
  • ½ cup dry red wine
  • 2 cups crushed tomatoes
  • 1 bay leaf
  • 1 cinnamon stick
  • 8 ounces pappardelle pasta
  • freshly grated mizithra cheese


  • Trim the lamb leg of excess fat and cut into 1 1/2 inch cubes. Place in a medium sized bowl.
  • Combine 1 teaspoon salt, ground cinnamon, and ground pepper and coat the lamb evenly with the spice mixture (Optional step: Let marinate for 30 minutes).
  • Preheat a 6 quart pot or dutch oven over medium-high heat. Add olive oil and butter and let the butter melt. Add lamb cubes to the hot oil and let sear undisturbed for 2 minutes per side. You don't want to overcrowd the pan or let the cubes touch each other, so it's best to do this in batches. Set the meat aside.
  • Add chopped onion and saute for five minutes, until they have become soft and translucent.
  • Lower the heat to medium, add the garlic, and cook for an additional minute, until fragrant.
  • Add the tomato paste and cook for two minutes, stirring often.
  • Add wine and stir well to combine with the onion mixture. Be sure to scrape the bottom of the pan. Deglazing is your friend.
  • Let the wine come to a boil for one minute.
  • Add the lamb back in with crushed tomatoes, bay leaf, a cinnamon stick, and remaining teaspoon of salt. Let come to a boil, then reduce the heat to low.
  • Cover and simmer for 1 1/5 hours.
  • When the ragù is almost ready, prepare the pappardelle according to package directions.
  • Remove ragù from heat, take out the bay leaf and cinnamon stick, and use two forks to shred the lamb.
  • Plate your pappardelle, top with the lamb ragù, and generously top with freshly grated mizithra cheese.