Leftover Lamb Ragu
Looking for the perfect way to use up leftover roast lamb? This recipe for leftover lamb ragu is filled with veggies, and it’s super tasty, colourful and filling.
Servings 4
Calories 534kcal
Ingredients
- Cooking Spray
- 500 g Leftover Roast Lamb Chopped into 1cm chunks
- 1 Red Onion Finely diced
- 4 Cloves Garlic Crushed
- 2 Large Carrots Peeled and finely diced
- 2 Peppers Deseeded and finely diced
- Pinch Salt and pepper
- 1/4 Teaspoon Fennel Seeds
- Pinch Chilli Flakes
- 2 Tablespoons Tomato Puree
- 1 Courgette Finely Diced
- 150 ml Red Wine
- 400 g Chopped Tomatoes
- 500 ml Lamb Stock
- 1 Teaspoon Dried Thyme
- 1 Tablespoon Balsamic Vinegar
- 1 Bay Leaf
Instructions
- Mist a large flameproof pan or dish with cooking spray and warm over a medium heat.
- Add the onions, garlic, carrots and peppers with a pinch of salt and pepper and fry for 10 minutes, stirring often, until soft.
- Add the fennel, chilli and tomato puree and stir for 5 minutes.
- Pour in the red wine, and scrape the bottom of the pan if needed.
- Add the lamb and courgette and mix everything together thoroughly.
- Pour in stock, tomatoes, thyme, bay and balsamic vinegar and stir.
- Bring to a low simmer and cook uncovered for 90 minutes, stirring occasionally, and adding a little water if it starts to dry out too much.
- Serve with pasta cooked to package instructions.
Video
Notes
- Swap the wine for more stock if you prefer.
- Nutritional information does not include pasta.