Leftover Lamb Ragù
Photography Sarah Tuck.
I know sometimes all of the roast lamb disappears, but if you manage to sneak some away, this makes a great day-after dinner.
Serves: 4
INGREDIENTS
1 tablespoon olive oil
80 grams pancetta or bacon, chopped
1 onion, finely chopped
½ teaspoon chilli flakes
1 tablespoon finely chopped fresh rosemary
sea salt and ground pepper
3 cloves garlic, crushed
2 tablespoons tomato paste
100 grams crushed and sieved tomatoes
2 teaspoons caster sugar
¼ cup cream
½ cup white wine
3-3½ cups leftover (ideally slow-roasted) lamb
½ cup black olives, halved and pitted
To serve
hot cooked pappardelle or tagliatelle
125-gram ball buffalo mozzarella, well drained and torn
2 tablespoons finely chopped parsley
METHOD
Heat the oil in a large frying pan. Add the pancetta or bacon and cook for 3 minutes. Add the onion, chilli flakes and rosemary, season with salt and pepper and cook for 8-10 minutes until just soft.
Add the garlic, cook for 1 minute then add the tomato paste, tomatoes, sugar, cream and wine and stir to combine.
Cook, stirring occasionally, for 10 minutes, then add the lamb and olives, reserving a few olives for garnish. Cook for a further 5 minutes until the lamb is heated through or, if you have super tender slow-cooked lamb shoulder like I did, reheat it wrapped in foil in the oven at 160°C for 20 minutes then shred it into the sauce and stir through.
To serve: Serve the lamb ragù over hot pappardelle or tagliatelle and top with buffalo mozzarella and parsley.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.