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Sweet and sour lamb ragu
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Transform leftover roast lamb into a flavorful sweet and sour ragu.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, halved, finely chopped
  • 45g (1/4 cup) currants
  • 2 garlic cloves, crushed
  • 2 tsp fresh rosemary, finely chopped
  • 60ml (1/4 cup) red wine
  • 400g leftover cooked lamb, chopped (from leg of lamb, see related recipe in Notes)
  • 700g jar tomato passata
  • 80ml (1/3 cup) water
  • 60ml (1/4 cup) leftover gravy (from leg of lamb, see related recipe)
  • 20.00 ml balsamic vinegar
  • Pappardelle or fettuccine
  • Finely grated parmesan, to serve
Instructions:
  • 1. Heat oil in a saucepan over medium-low heat until warm. Add chopped onion and stir for 1 minute. Incorporate currants and cook for another minute until soft. Mix in garlic and rosemary and sauté for 2 minutes until fragrant. Pour in wine and let it simmer for 1-2 minutes until most of it evaporates. Add lamb, 590g of passata, water, gravy, and vinegar. Save the remaining passata for another meal. Season with your favorite herbs and spices. Reduce heat to low and let it simmer covered for 1 hour, stirring occasionally, until the meat is melt-in-your-mouth tender.
  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions until al dente. Save 2 tablespoons of the cooking liquid. Put the pasta back in the pan along with the reserved cooking liquid.
  • Combine the ragu in the pan, toss well, and then serve evenly into bowls. Top with a generous sprinkle of Parmesan cheese.

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