If you’ve made roast lamb, you’ll want to make use of every last bit. This versatile white ragù uses up leftover white wine and cream, plus you can scatter over any soft herbs you have in the fridge before serving. Enjoy as is, on toast, tossed through pasta, or stirred through canned cannellini beans for an instant stew.
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450g leftover roast lamb
2 tbsp olive oil
1 onion, finely chopped
1 fennel bulb, finely chopped (fronds reserved)
1 celery stalks, finely chopped
3 clove/s garlic, crushed
125ml white wine
300ml lamb or chicken stock
50ml double cream
350g dried pasta (optional)
1 unwaxed lemon, zest of all, juice of 1/2
handful grated pecorino or other hard cheese (optional)
Roughly chop the leftover roast lamb. In a sauté pan or large saucepan, heat the oil, then add the onion, fennel and celery with a pinch of salt. Cook over a medium heat, stirring regularly, for about 8 minutes until softened and starting to brown. Add the garlic and cook for about 1 minute, then add the white wine and cook for 1 minute more. Add the stock, bring to the boil, then add the lamb. Reduce the heat to a gentle simmer and cook, stirring occasionally, for 15-20 minutes until the lamb is piping hot and the sauce has thickened a little. Pour in the double cream and cook for 1 minute more. Meanwhile, cook the pasta according to pack instructions, if using.
Once the ragù is ready, take it off the heat and add most of the lemon zest (reserving a little to serve) and all the lemon juice; season. If serving with pasta, lift the pasta into the pan of ragù, allowing some of the cooking water to make its way into the pan. Toss through well, adding more pasta cooking water, if needed, to coat.
Serve the ragù either with the pasta, on toast or with cannellini beans stirred though. Scatter over the reserved lemon zest, cheese (if liked) and the reserved fennel fronds
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