Leftover Lamb Ragu
This leftover lamb ragu recipe makes a rich, hearty pasta dish, and is perfect for using up leftover roast lamb.
Servings: 4 servings
Calories: 245kcal
Ingredients
- 2 tablespoon olive oil
- 2 onions finely chopped
- ½ teaspoon salt
- 3 cloves garlic crushed
- 1 can diced tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon dried Italian herbs
- 500 ml / 2 cups chicken stock
- Pinch black pepper to taste
- 500 g leftover roast lamb roughly chopped
Instructions
- Heat oil in a large heavy based saucepan.
- Add onions and salt and fry gently until soft.
- Add garlic and cook a further 2 minutes.
- Add tomatoes, tomato paste, herbs, stock and black pepper.
- Bring to the boil and let it bubble away over a medium heat for 15 minutes.
- Add lamb and cook for a further 15 minutes, until lamb is softened and sauce thickened.
- Serve over pasta and top with parmesan cheese.
Nutrition
Calories: 245kcal | Carbohydrates: 12g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 593mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg