WebLeave it in the microwave or oven until ragu is done. While the squash is cooking, heat the oil in a large skillet over medium high heat. Add the onion and cook for …
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This leftover lamb ragu recipe makes a rich, hearty pasta dish, and is perfect for using up leftover roast lamb. Heat oil in a large heavy based saucepan. Add onions and salt and fry gently until soft. Add garlic and cook a further 2 minutes. Add tomatoes, tomato paste, herbs, stock and black pepper.
Although the lamb is already cooked (for 4-5 hours in the case of a slow roast lamb), you still want to let it soften up in the ragu and absorb all the new flavors. You may also like these recipes that use leftovers: Leftover Chicken Chili and Leftover Lamb Biryani.
Once cooked and cooked, place the lamb ragu into an airtight container and store in the freezer for up to 3 months. When ready to enjoy defrost thoroughly in the refrigerator before warming to piping hot.
Tip in the polenta or cornmeal with 1 tsp each salt and ground black pepper. Cook for 3-4 mins, whisking or stirring constantly until the polenta has thickened. Stir in the parmesan and butter, and mix again until the butter has melted and the polenta is smooth. Spoon onto plates or bowls, then top with the lamb ragu.