Leftover Lamb Ragù
Photography by Sarah Tuck.
I know sometimes all of the roast lamb disappears, but if you manage to sneak some away, this makes a great day-after dinner.
Serves: 4
INGREDIENTS
1 tablespoon olive oil
80 grams pancetta or bacon, chopped
1 onion, finely chopped
½ teaspoon chilli flakes
1 tablespoon finely chopped fresh rosemary
sea salt and ground pepper
3 cloves garlic, crushed
2 tablespoons tomato paste
100 grams crushed and sieved tomatoes
2 teaspoons caster sugar
¼ cup cream
½ cup white wine
3-3½ cups leftover (ideally slow-roasted) lamb
½ cup black olives, halved and pitted
To serve
hot cooked pappardelle or tagliatelle
125-gram ball buffalo mozzarella, well drained and torn
2 tablespoons finely chopped parsley
METHOD
Heat the oil in a large frying pan. Add the pancetta or bacon and cook for 3 minutes. Add the onion, chilli flakes and rosemary, season with salt and pepper and cook for 8-10 minutes until just soft.
Add the garlic, cook for 1 minute then add the tomato paste, tomatoes, sugar, cream and wine and stir to combine.
Cook, stirring occasionally, for 10 minutes, then add the lamb and olives, reserving a few olives for garnish. Cook for a further 5 minutes until the lamb is heated through or, if you have super tender slow-cooked lamb shoulder like I did, reheat it wrapped in foil in the oven at 160°C for 20 minutes then shred it into the sauce and stir through.
To serve: Serve the lamb ragù over hot pappardelle or tagliatelle and top with buffalo mozzarella and parsley.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!