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+ servings
Bowls of pasta topped with meat sauce and grated cheese.

Lamb Ragù

Course Main Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 590kcal
Author Marissa


  • 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
  • ¼ cup tomato paste
  • ½ cup dry red wine
  • 2 cups crushed tomatoes
  • 1 bay leaf
  • 1 cinnamon stick
  • 16 ounces pappardelle pasta
  • freshly grated mizithra cheese


  • Trim the lamb leg of excess fat and cut into 1 ½ 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 one and a half 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.


Calories: 590kcal | Carbohydrates: 67g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1239mg | Potassium: 864mg | Fiber: 5g | Sugar: 7g | Vitamin A: 589IU | Vitamin C: 12mg | Calcium: 164mg | Iron: 5mg