I roasted a leg of lamb for dinner one Sunday. Our guests had to cancel so it was just the two of us. There was a lot of lamb leftover as you can imagine! I used it to make this lamb ragu. It was so tasty! I served it over penne pasta but you can serve it with the pasta shape of your choice. If you can find San Marzano tomatoes, those are the best.
Lamb Ragu
1 onion, chopped
1 carrot, chopped
1 tbs olive oil
leftover lamb, shredded or cut into bite-sized pieces
Splash of red wine
1 28-ounce can whole tomatoes
1 lb. pasta of choice
salt & pepper to taste
Heat olive oil in a Dutch oven or large saucepan. Stir in carrots and onions and cook, stirring occasionally, until beginning to soften.
Deglaze pan with a splash of red wine or broth
Add tomatoes and break up with a spoon
Add leftover lamb
Simmer approximately 30 minutes until tomatoes begin to break down and flavors meld
Add salt and pepper to taste
Serve over pasta and top with Parmesan cheese if desired
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Thank you for the recipe!
ReplyDelete2clowns at arkansas dot net
Lovely. Lamb is a favorite at my house.
ReplyDeleteInteresting that you added no spices or herbs.
If you aren't blessed with a leftover leg of lamb, you could always use ground lamb.
This was a Bolognese ragu--absolutely no herbs or spices. My grandmother was from Naples but she did not put any herbs in her sauce either.
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