Mint & lamb ragu

 

Ground lamb isn't easy to find, but if you live near a butcher or gourmet food store, you've got to pick some up and try out this recipe. I wish I could take credit for it, but this is from my Giada De Laurentiis cookbook. Check it out online here.   

I like Giada's recipes because she does some really creative twists on traditional recipes. This one is a perfect example. A basic Italian ragu is made with ground beef and basil, which she substitutes for spring's classic savory combo: lamb and mint. We made it three times in two weeks. It's that good. 

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