Lamb ragu is simply a dream dish. Not only is this delicious pasta recipe packed full of flavour, but it's also quick and easy to prepare. Though we'd recommend preparing yours completely from scratch, if you need to make good use of leftover lamb, this is also the recipe for you.
After all, everyone loves pasta and even more so when it only calls for a few key ingredients that you'll likely already have kicking around your fridge or kitchen cupboards.
We're a big fan of leftover lamb recipes – there are plenty more in our guide – as a means of using up this delicious meat without resorting to another sub-standard roast...Variety is the spice of life, after all, so check out the full recipe below to get a little creative. Then, head over to our food hub for more recipe ideas and inspiration.
This pasta dish makes the perfect weeknight night supper or weekend treat that requires very little effort. To make enough for two, you will need:
- Leftover lamb, 250–300 grams
- One carrot, diced
- A celery stick, diced
- A small onion, finely chopped
- A garlic clove, peeled
- Chopped tomato, half a tin
- Lamb or chicken stock, 350ml
- Olive or rapeseed oil, two tablespoons
- Bay leaves, two
- Feta cheese, 100 grams, to serve
- Pasta, preferably pappardelle or spaghetti, 300 grams
1. Warm the oil in a deep frying pan and fry the onion until soft but not coloured.
2. Add the garlic, carrot and celery and fry for five minutes.
3. Add the lamb and chopped tomato and fry for a further five minutes. Meanwhile, cook the pasta.
4. Cover with the hot stock and tuck in the bay leaves. Reduce heat and simmer for 15–20 minutes without covering the pan with a lid. Turn off the heat when the sauce has thickened.
5. Drain and serve the pasta. Ladle out the ragu and crumble the feta on top.