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Lamb Ragout

Lamb ragout is my version of the French classic.  Ragout is a slow-cooked French-style stew that can be made with meat or fish and vegetables — or even just vegetables, but of course we are going lamb!  My favorite cut of lamb that I do is lamb kabobs.  Just cubed leg of lamb in 1 pound packages.  Perfect for quick meals or for stews and chilis.  I probably use a pack a week sometimes 2.  
I made this for a work Christmas party meal in 2022 and it was a hit!  I had several who told me they didn’t care for lamb and I totally expected to bring most of it home, instead they cleaned the pot!
This lamb ragout is perfect hearty dish for a fall winter stay at home weekend meal.  
5 from 1 vote
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Course: Main Course, Soup
Keyword: barley, lamb, lentils, ragout
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6 people
Calories: 320kcal


  • 2 sprigs Oregano
  • 2 sprigs Thyme
  • 1 sprig Rosemary
  • 2 each Bay leaves
  • 1/4 cup Grapeseed oil
  • 1 lb West Fork Farms Stew Meat
  • Salt to taste
  • Pepper to taste
  • 2 each Sweet Onions thinly sliced
  • 3 each Garlic Cloves thinly sliced
  • 2 tbsp Balsamic Vinegar
  • 1 cup Dry Red Wine
  • 4 cup Chicken Broth
  • 1/2 cup Barley
  • 1/2 cup Lentils
  • 4 each Large Carrots rinsed, peeled and chopped 1" pieces
  • 1 bunch Asparagus trimmed & cut into 1" pieces
  • 1 cup Baby Spinach


  • Tie together oregano, thyme and rosemary sprigs with kitchen string.
  • Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.
  • Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.
  • Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.
  • Add barley and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.


Original recipe called for farro but that isn’t something available in my small town so we opted to swap for barley and it turned out great.  I supposed you could use chickpeas as well, we might try that once as a variation.  


Serving: 2cups | Calories: 320kcal | Carbohydrates: 28g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 621mg | Potassium: 590mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1189IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 5mg
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