Hey Smokers and welcome to my post where we will run through my Traeger smoked lamb ragu recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro 22 Pellet Smoker and seeing where we can take things. And today, I am trying to take my BBQ skills to the next level!
You see I have been watching a few BBQ cookoff shows recently and have realized that most of my cooks tend to run along the lines of grabbing a piece of meat, adding some rub and smoking till ready. And whilst this has always served me well, I feel I am ready to expand my horizons so to speak.
So when my wife brought home a nice lamb should for the slow cooker to make her ragu, I decided to see what I can do on the smoker with it.
Check out my: Traeger Smoked Lamb Shoulder – Recipe and Cooking Guide
Traeger Smoked Lamb Ragu: What You’ll Need
Ok, so below is what I used to smoke up some lamb ragu on the old pellet smoker:
Ingredients
For the Smoked Lamb:
- 2 lbs (900g) boneless lamb shoulder (or leg)
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
For the Ragu:
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced (I left this out cos I hate celery but you do you!)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (Cabernet Sauvignon or Chianti)
- 1 can (28 oz) crushed tomatoes
- 1 cup beef or chicken broth
- 1 tsp dried oregano ( Or mixed herbs if you have that )
- 1 tsp dried basil
- 1 bay leaf
- ½ tsp red pepper flakes (optional, for heat)
- Salt and pepper to taste
To Serve:
- Freshly cooked pappardelle, tagliatelle, or polenta
- Fresh basil or parsley for garnish
- Grated Parmesan or Pecorino Romano cheese
The Smoking Process
This is what I did and when:
1. Prepare Lamb and Smoker
- Rub the lamb shoulder with olive oil.
- Mix the salt, pepper, garlic powder, onion powder, smoked paprika, rosemary and thyme and coat the lamb evenly.
- Set your pellet smoker to 225°F/107°C with a mild or medium wood pellet such as cherry, pecan, or oak – I used Cherry.
2. Smoke the Lamb
- Place the lamb directly on the smoker grates.
- Smoke for 2.5 to 3 hours, or until the internal temperature reaches 145-155°F/63-68°C. This gives it a deep smoky flavor without overcooking.
- Remove the lamb from the smoker and set aside.
My lamb cut was 2.8lb/1.2kg and took just under 3 hours to get to this temp at 225°F/107°C.
3. Sear and Sauté
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
- Sauté the onions, carrots, and celery for 5-7 minutes, until softened.
- Add the garlic and cook for 1 minute.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Pour in the red wine and stir then simmer for 3-4 minutes until the wine reduces by about half.
If you have a searing option on your smoker you can definitely do it there. I chose to do this over the good ole kitchen stove myself.
Check out my: Traeger Beef Cheeks with Red Wine Sauce
4. Braise the Lamb
- Add the smoked lamb to the pot.
- Pour in the crushed tomatoes and broth.
- Add oregano, basil, bay leaf, and red pepper flakes (if using).
- Bring to a simmer, then cover and reduce heat to low.
As I mentioned above, this is a recipe we do in the slow cooker a bit so you could just add the smoked lamb to that and throw everything else in if you like as well.
5. Slow Cook Until Tender
- Simmer the ragu for 2.5 to 3 hours, stirring occasionally until the lamb should is fork-tender and easy to shred.
- Shred the with two forks and simmer uncovered for another 10-15 minutes to thicken.
Depending on the cut of lamb, there may still be fatty tissue or skin left as you shred. For this reason, some like to remove the lamb to shred so that these leftover bits are easily removed. Alternatively, just remove these from the pot as you shred.
6. Serve
- Toss with freshly cooked pasta or serve over creamy polenta.
- Garnish with fresh basil or parsley and grated Parmesan or Pecorino Romano.
My Results
So, my reasoning for doing the lamb in the smoker rather than simply throwing it all in the slow cooker like we normally do was to see if we could instill some smoke flavor into it all. And to be honest, it did not dissapoint.
I took it out of the smoker just on 3 hours as outlined above and it simmered just under a boil for around 3 hours more in a covered pot before the lamb fell apart (I checked the internal temp and had it around 210°F/98°C a this point).
The sauce had thickened a little and once the lamb was shredded into it, took on the great smokey flavor that I was hoping for.
So all in all, whilst it was a little more work than simply slopping it all into a slow cooker, I think the outcome was well worth the effort.
Tips
- Make It Spicier: Add more red pepper flakes or a diced chili pepper.
- Extra Depth: Stir in a tablespoon of balsamic vinegar before serving.
- Richer Flavor: Add a parmesan rind to the sauce while simmering.
- Leftovers: The ragu tastes even better the next day. Store in an airtight container for up to 4 days or freeze for up to 3 months.
Conclusion
So there you have it, my recipe and cooking guide for some Traeger smoked lamb ragu. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
How I Turned My Smoking Passion Into A Full Time Income
Hey there! I’m Paul, and like you, I started as a BBQ beginner with just a Traeger and a dream. Now I’m helping others turn their smoking passion into a sustainable online business.
