This is an ideal recipe for your Monday night meal after a delicious roast lamb the day before as it really makes the most of all that lovely leftover roast lamb.
It’s a fantastic way to use up those leftovers from your roast dinner with a meal that tastes distinctly different.
My three children absolutely love lamb – and they loved this family friendly lamb recipe so much they keep asking me to make it again!
Best of all, it’s actually very quick and easy.
Leftover Lamb Ragu
Heat the oil in a large saucepan, then gently soften the onion for a few minutes over a medium heat before adding the garlic and cooking for two minutes more. While the onions and garlic are softening, get the pasta cooking in some salted water in a separate pan, according to pack instructions. Add the tomato puree and oregano to the softened onions and garlic, and stir. Then add the passata, brown sugar, grated carrot. Add a splash (approx. 100ml of cold water). Bring to the boil and then down to a simmer. Add the Worcester sauce and leftover lamb pieces. Cook gently for 15 minutes, or until the sauce has reduced and appears more syrupy. Season to taste and stir. Serve the ragu ladled over the cooked pasta. Spoon over some ricotta cheese and sprinkle some basil leaves on top to serve, if wanted. Leftover lamb ragu To make a slightly spicier dish, add one seeded and diced red chilli along with the oregano, or a teaspoon of dried chilli powder.
Ingredients
Instructions
Notes
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