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Next-day lamb ragu
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1 tbsp olive oil
2 carrots, finely diced
3 celery stalks, finely diced
2 leeks, trimmed and finely diced
4 garlic cloves,finely chopped
½ x 20g pack rosemary, leaves only,finely chopped
½ x 15g pack oregano, leaves roughly chopped
3 bay leaves
2 tbsp tomato purée
250ml red wine
500ml fresh chicken stock
400-500g leftover lamb, cut into bitesized pieces
250ml leftover roasting juices or gravy, optional
1. Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes,
until soft and golden, but not browned.
2. Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat to boil rapidly for 3-4 minutes, until the alcohol evaporates. Add the stock, lamb and roasting juices or gravy (or 250ml water). Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season, then serve with polenta, mash or pasta, if liked.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in April 2020.