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Lamb Zucchini Ragout

Serves 6


  • 50g Australian butter
  • 1 large onion, sliced
  • 1.3kg chump lamb chops, boned, excess fat removed
  • 3/4 cup plain flour
  • 3 1/2 cups Australian milk
  • salt and pepper, to taste
  • 2 tablespoons dry sherry
  • 2 large carrots, peeled, cut into sticks
  • 4 zucchinis, sliced diagonally
  • chopped parsley
  • buttered noodles, for serving
Download Recipe (PDF)


  1. Melt butter in frypan. Saute onion for 5 minutes. Add lamb. Allow to brown on all sides. Blend in flour and cook for 1 minute. Add milk. Stir constantly until sauce boils and thickens. Add seasonings and sherry. Cover and simmer for 45 minutes. Add vegetables. Cook for a further 20 minutes. Garnish with parsley and accompany with buttered noodles.


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