what to do with leg of lamb leftovers

A really quick and easy recipe, this delicious Italian style Leftover Lamb Ragu is the perfect way to make the well-nigh of your lamb leftovers. In fact this recipe is so skilful it'southward worth buying extra lamb just to brand certain you have plenty left over!

It's no hush-hush that I love lamb – I am a huge fan of this delicious meat and I am really looking forwards to cooking up a lovely articulation of lamb this Easter. Just the thing about lovely celebratory meals is there is ever lots of yummy leftovers.

I wanted to create a recipe this year that would be perfect for using up leftover lamb – making the well-nigh of a succulent articulation, whilst keeping it dainty and simple and suitable for a weeknight.

This recipe is non merely perfect for Easter leftovers, only also for when you take leftovers from your Sunday lunch (or even if you have a cheeky roast lamb dinner midweek!).

And if you don't have any leftover lamb spare, don't worry – you can easily 'create' some leftovers by quickly frying upwards a couple of  lamb leg steaks.

But pan fry the lamb leg steaks for iii-4 minutes each side. Remainder for 5-10 minutes, then chop into small pieces and continue with the rest of the recipe.

A ragu ordinarily takes an hour or more gently bubbling away on the stove, but using leftovers means this lamb ragu tin can exist done in less than half an hour – perfect for midweek cooking.

Even meliorate, if yous have a lot of lamb leftovers you could make a big batch of this and freeze some for some other twenty-four hours – making an even speedier repast!

I wanted to make this meal feel like a bit of a care for so I cooked up some delicious Napolina Egg Pappardelle to serve with it, but this fab lamb ragu would piece of work with any pasta shape – so go with whatsoever you lot accept in the cupboard!

For me the best wine to become with this would be a Chianti or Montepulciano d'Abruzzo, simply a Southern French Grenache/Syrah blend such every bit Cotes du Rhone or Cotes du Roussillon would likewise piece of work well here. You could even add a splash of reddish wine to the ragu for actress richness, if you wish!

Demand more ideas for your roast lamb leftovers?

Need more than ideas? Cheque out my collection of piece of cake leftover roast lamb recipes >>>

Prefer to employ lamb mince?

Then why not try my Easy Lamb Bolognese?

Leftover Lamb Ragu

A really quick and like shooting fish in a barrel recipe, this delicious Italian style Leftover Lamb Ragu is the perfect way to make the most of your lamb leftovers. In fact this recipe is and then good information technology's worth buying extra lamb just to make sure yous have plenty left over!

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Grade Main Class, Pasta

Cuisine Italian

Prep Fourth dimension 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings iv people

Calories 566 kcal

• 2 tablespoons olive oil
• 1 onion diced finely
• 1 carrot diced finely
• ane stick of celery diced finely
• 3 cloves garlic crushed or grated
• 600 g cooked lamb leftovers chopped into bitesize pieces
• 350 ml passata (or a 400g tin of chopped tomatoes)
• 300 ml lamb stock (from a cube is fine)
• 3 stale bay leaves (or a couple of sprigs of rosemary or thyme, if you prefer)
• Common salt and pepper
• 250 g pappardelle (or any pasta shape you like)
• Parmesan to serve

• Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle estrus with a lid on for 5 minutes until softened. Stir occasionally.

• Add the garlic and lamb and cook for a farther 2 minutes over a depression oestrus.

• Add together the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Plow up the heat and bring to the boil.

• Reduce the heat and simmer (with no lid) for 15 minutes until the sauce is nicely thickened.

• Meanwhile cook your pasta according to packet instructions and drain, reserving a little cooking water

• When the sauce is prepare, toss the pappardelle in the sauce along with a piddling of the cooking h2o and serve with parmesan cheese to grate on the summit, if you lot wish.

Nutrition information is approximate and meant as a guideline just.

Nutrition Facts

Leftover Lamb Ragu

Amount Per Serving

Calories 566 Calories from Fatty 153

% Daily Value*

Fat 17g 26%

Saturated Fat 4g 25%

Cholesterol 150mg l%

Sodium 259mg 11%

Potassium 1086mg 31%

Carbohydrates 57g 19%

Fiber 4g 17%

Sugar 7g 8%

Poly peptide 42g 84%

Vitamin A 3080IU 62%

Vitamin C 13.2mg xvi%

Calcium 71mg 7%

Fe 5.5mg 31%

* % Daily Values are based on a 2000 calorie diet

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Need communication on how to buy and cook lamb for Easter? Check out these fab tips from an experienced butcher…

Dearest Lamb? Check out my collection of Piece of cake & Delicious Lamb Recipes

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