One Flew South Lamb Ragout with Rigatoni Pasta

One Flew South

Executive Chef Duane Nutter of One Flew South, the first upscale dining experience in Hartsfield-Jackson Atlanta International Airport, shared a couple recipes in our November/December issue. Now, he’s sharing a bonus recipe for his delicious Lamb Ragout with Rigatoni Pasta.

Lamb Ragout with Rigatoni Pasta
Makes 6 to 8 servings
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  1. 3 tablespoons butter
  2. 2 (5-ounce) packages sliced shiitake mushrooms
  3. 2 shallots, sliced
  4. 1/2 cup frozen green peas
  5. Salt, to taste
  6. Lamb Ragout (recipe follows)
  7. 1 (16-ounce) package rigatoni, cooked according to package directions and kept warm
  8. 1 cup ricotta salata, crumbled
  1. In a large skillet, melt butter over medium-high heat. Add mushrooms, and cook, stirring occasionally, for 4 to 6 minutes. Add shallots and peas; cook, stirring frequently, until shallots have softened and peas are heated through, 2 to 3 minutes. Season to taste with salt.
  2. To serve, spoon Lamb Ragout over warm cooked rigatoni. Top with mushroom mixture. Sprinkle with cheese before serving.
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Lamb Ragout
Makes 1 1/2 quarts
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  1. 1 tablespoon olive oil, divided
  2. 1 1/4 pounds ground lamb, drained
  3. 3/4 cup diced onion
  4. 1/2 cup diced carrot
  5. 1/2 cup diced fennel bulb
  6. 2 tablespoons sliced garlic
  7. 1/2 cup tomato paste
  8. 3/4 cup red wine
  9. 3 cups canned tomato purée
  10. 1 1/4 cups chicken stock
  11. 1/2 (1-ounce) package fresh thyme, tied with kitchen twine
  12. 1/2 (1-ounce) package fresh rosemary, tied with kitchen twine
  13. 1 bay leaf
  14. 1 cup demi-glace
  15. 1/2 lemon, zested
  16. 1/4 cup chopped parsley
  17. 1 to 2 tablespoons firmly packed light brown sugar
  18. 1 tablespoon salt
  19. 1 teaspoon ground black pepper
  1. In a large stockpot, heat 1 1/2 teaspoons olive oil over medium-high heat. Add lamb, and cook until browned and crumbly. Drain meat through a fine-mesh sieve, discarding excess fat; set aside.
  2. In stockpot, heat remaining 1 1/2 teaspoons olive oil. Add onion, carrot, fennel, garlic, and tomato paste. Cook, stirring occasionally, until onion is soft. Stir in red wine, scraping browned bits from bottom of pan with a wooden spoon. Bring to a boil; reduce heat to medium, and simmer until liquid has reduced by half. Add tomato purée, chicken stock, thyme, rosemary, bay leaf, and reserved lamb. Cook for 40 minutes, stirring occasionally. Add demi-glace, and cook 20 minutes more. Remove from heat; remove thyme, rosemary, and bay leaf. Add zest, parsley, brown sugar, salt, and pepper. Taste and adjust seasonings, if necessary.
Celebrate Magazine