Lamb Ragout with Butternut Squash & Peas

Lamb Ragout with Butternut Squash & Peas

Directions

  1. In a medium bowl, toss together lamb, flour, thyme, pepper and salt. Heat oil in a large saucepan or Dutch oven over medium heat until hot. Add lamb and brown on all sides, about 8 minutes. Use a slotted spoon to transfer the lamb to a plate and set aside.
  2. Add onion and garlic to same pan and sauté 5 minutes. Stir in wine and simmer 3 minutes, scraping up browned bits from bottom of pan. Add broth and return lamb to pan. Bring to a boil over high heat. Reduce heat and simmer uncovered until lamb is almost tender, about 50 minutes.
  3. Stir in squash and simmer until squash and lamb are tender, about 15 minutes. Stir in peas and simmer 2 minutes.
  4. Ladle into shallow bowls and top with almonds. Makes 4 servings.