Leftover Lamb Ragu
This leftover lamb ragu is rich, filling and packed with incredible flavour. Beyond curries, using leftover meat for a ragu is another smart option to make your ingredients stretch without draining your wallet. Enjoy it with fresh pasta and plenty of Parmesan, plus a side of garlic bread and salad.
Try my leftover lamb curry and pork curry with chickpeas next
Why you will love this recipe
If you have leftover lamb in the fridge, this is among the most effective ways to use it.
It’s a very simple recipe, yet it delivers deep, robust, and mouthwatering savoury notes. A great solution for your leftover lamb roast
The ragu simmers low and slow on the stovetop, though it takes about half the time when you use fresh lamb. Ragu is usually served with pasta, the same way you would enjoy bolognese, but I sometimes pair it with crusty bread or turn it into a sandwich filling. It’s incredibly tasty and adaptable when you don’t want to stick to the classic method. Give it a chance—you’ll be glad you did.
I can’t say enough about the flavours in this meal; it’s just that good, and you really should taste it.
What you will need
Leftover lamb: I’m using the one from a slow-roasted lamb leg.
Olive oil
Carrot
Celery
Onion
Bay leaves
Red wine
Garlic
Lamb stock: I use Knorr—feel free to swap in beef stock
Tomato paste
Passata
Parmesan cheese to serve
Pappardelle or tagliatelle to serve
How to make leftover lamb ragu
Warm the olive oil in a Dutch oven over medium heat. Add the chopped onion, carrot, and celery, and cook for 2–3 minutes until they begin to soften.
Add the garlic and cook for another 1–2 minutes, stirring, until fragrant.
Turn the heat up slightly, pour in the red wine, and let it simmer until the alcohol disappears, stirring now and then.
Stir in the tomato paste and lamb stock, mixing well.
Add the passata, salt, black pepper, the leftover lamb, and 1 cup of water, then stir to combine.
Lower the heat to low and let it simmer softly for 45minutes-1 hour, stirring occasionally, until it becomes thick and rich.
Take the lamb out and shred it with 2 forks. Add it back to the Dutch oven, mix together, and cook for 5 minutes so the flavours can blend.
Off the heat, spoon over pappardelle or your favourite pasta, then finish with grated Parmesan, green salad and garlic bread.
Watch how to make it
How to store
Keep it in the fridge in a sealed container for 3 days. Rewarm in the microwave or on the stovetop over medium heat until heated through.
More leftover recipes to try next
Leftover Lamb Ragu
This leftover lamb ragu is rich, filling and bursting with flavour. Aside from curries, turning your leftover protein into ragu is another great way to make it all work out without stretching your budget. Serve it with pasta, a generous amount of Parmesan, and a side of garlic bread and salad
- 500 g leftover cooked lamb I am using the one from a slow-roasted lamb leg
- 3 tablespoons olive oil
- 1 cup carrot finely diced
- ½ cup celery finely diced
- 1 cup onion finely diced
- 1 bay leaf
- 1 cup red wine
- 1 Tablespoon garlic finely chopped
- 1 lamb stock I use Knorr; you can swap it with beef stock
- 3 tablespoons tomato paste
- 500 ml passata
- 1 cup water
for serving
- Parmesan cheese
- Pappardelle or tagliatelle or any other pasta you like
Stop your screen from turning off
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Warm the olive oil in a Dutch oven on medium heat. Stir in the diced onion, carrot, and celery, then cook for 2-3 minutes until they start to soften.
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Add the garlic and let it cook for another 1-2 minutes, until it smells fragrant.
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Turn the heat up to high, pour in the red wine, and keep cooking until the mixture reduces and the alcohol evaporates, stirring occasionally.
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Mix in the tomato paste and lamb stock, stirring well to bring everything together.
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Stir in the passata, salt, black pepper, the remaining lamb, and 1 cup of water, then combine thoroughly.
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Set a lid on the Dutch oven, lower the heat to low, and allow it to simmer softly for 45 minutes to 1 hour, stirring from time to time, until it becomes thick and luscious.
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Take the lamb out and pull it apart with 2 forks. Put it back in the pot, then stir to combine. Keep cooking for 5 minutes with the lid removed, so the flavours come together.
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After removing from the heat, serve it over cooked pappardelle or any pasta you prefer, topped with grated Parmesan, leafy green salad, and garlic bread.
How to keep
Refrigerate in a sealed container for 3 days. Warm it again in the microwave or on the stovetop over medium heat until it’s heated through
Calories: 590kcalCarbohydrates: 24gProtein: 24gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 91mgSodium: 246mgPotassium: 1257mgFibre: 5gSugar: 12gVitamin A: 6263IUVitamin C: 23mgCalcium: 83mgIron: 5mg
Nutritional information: Please keep in mind that the nutrition label shown is a projection drawn from an online nutrition calculator. It may shift depending on the particular ingredients and brands you choose. In no case will thedinnerbite.com take responsibility for any negative outcome or harm that follows from your trust in the nutritional details.
And that’s everything: an easy, tasty leftover lamb recipe you can prepare in your own kitchen. As always, once you’ve tried this recipe, I’d be thrilled to hear your thoughts! Please give the recipe a 5-star rating and share your feedback in the comment section below. Mention me @thedinnerbite on Instagram and pin it over on your Pinterest. Don’t forget to subscribe to the blog if you haven’t yet, for free new recipes delivered to your inbox
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