Next-day lamb ragu

Next-day lamb ragu

A delicious way to use up your leftover Easter lamb. 

4 out of 5 stars(1) Rate this recipe
High protein1 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare25 mins
  • Cook1 hr 45 mins
  • Total time2 hrs 10 mins

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Ingredients

  • 1 tbsp olive oil
  • 2 carrots, 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
  • 500g leftover lamb (approx. 400-500g), cut into bitesized pieces
  • 250ml leftover roasting juices or gravy, optional

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,055kJ/ 253kcals

Fat

14g

Saturated Fat

5g

Carbohydrates

4.8g

Sugars

3.7g

Fibre

2.8g

Protein

19g

Salt

0.6g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating