Smoked & Braised Lamb Ragout

Cook Time

180 Mins

Cooking Method






Prep Time

10 Mins




1/2 cup Beef Stock

2 Carrots, Chopped

1/2 tsp Chili Flakes

For Serving, Fresh Basil

3 Garlic Cloves, Minced

For Serving, Grated Parmesan Cheese

1 1/2 lbs Lamb Sirloin, cubed

1 tbsp Olive Oil

1 tsp Oregano, dried

For Serving, Pasta

To Taste, Raspberry Chipotle Seasoning

1/2 cup red wine

1/2 tsp Thyme, Dried

15 oz Tomato Sauce

2 Vine-Ripe Tomato, chopped

1 Yellow Onion, chopped

Cooking Instructions

The perfect family dinner, this Smoked & Braised Lamb Ragout is the ultimate bowl of comfort food. In this French-style stew, tender lamb sirloin is gently smoked then braised in a rich and hearty tomato and red wine sauce. The meat becomes fall-apart tender and is mouthwatering, served over fresh pasta or polenta.

Wood Pellet Recommendation

As Lamb is best-paired with a sweeter, fruiter flavor, we recommend using our Pennsylvania Cherry Hardwood Pellets.

Note: This recipe uses Louisiana Grills Raspberry Chipotle Seasoning.

Note: The FDA recommends to cook lamb to an internal temperature of 145°.

Tip: Prepare lamb ragout 1 day prior to serving for optimal flavor.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Season lamb with Chop House, then skewer on metal skewers. Place skewers on the grill rack and smoke for 1 hour.
  3. Place a Dutch oven on the grill and increase the temperature to 325° F. Heat the oil, then add the onion and carrots and sauté for 3 minutes, until onions begin to soften. Stir in the garlic, smoked lamb, tomatoes, oregano, thyme, and chili flakes. Bring to a simmer, then pour in the tomato sauce, beef stock, and red wine. Cover the pot and braise the lamb for 1 ½ to 2 hours, until tender.
  4. Serve lamb ragout warm over pasta with grated parmesan and fresh basil.

Special Tools

  • Cast Iron Dutch Oven
  • Metal Skewers


Picking out your first cut of lamb? While the color of the meat may vary from pink to a light red, it should never appear as dull or slimy.

Diet Info

  • Flexible Dieting