Next-day lamb ragu

Name: Next-day lamb ragu
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 1 tbsp olive oil; 2 carrots, finely diced; 2 leeks, trimmed and finely diced; 4 garlic cloves,finely chopped; 20 g pack rosemary, leaves only, finely chopped; 15 g pack oregano, leaves roughly chopped; 3 bay leaves; 2 tbsp tomato purée; 250 ml red wine; 500 ml fresh chicken stock; 500 g leftover lamb (approx. 400-500g), cut into bitesized pieces; 250 ml leftover roasting juices or gravy, optional

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

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.
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.