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931fe8ea 0b8e 47ef 86d4 d006ee322081  2016 04 11 16 00 07
Josh Cohen
Josh Cohen

Lamb ragu.

Hand-cut lamb (top round), seasoned and seared. Remove the lamb from the pan and set it aside, add garlic, onion, thyme, bay and sauté. Deglaze with white wine. Add tomato, stock, a touch of milk or cream. Add the lamb back in. Garnish with pecorino? It's up to you.