9.28 (Leftover) Lamb Ragu

A “Nor’Eeaster” is predicted for this weekend.

Realizing that a trek to the upper west side on a cold Sunday in the rain would be a hard sell, Danielle and I opted for a quiet Sunday night at home + movie, rather than the usual large dinner party this weekend.

As a quick and easy meal for the two of us, I decided to turn last week’s 7-hour braised lamb into a ragu.


7-Hour (Leftover) Lamb Ragu

Leftover 7-Hour Braised lamb (see previous post)
2 cups basic tomato sauce (1 jar from the store works)
1/4 cup chopped and pitted kalamata olives
2 tbsp diced fresh mint
1 lb pasta
Parmesan cheese

In a large stock pot combine vegetables from braised lamb (carrots and turnips) with tomato sauce and bring to a simmer. Cut up leftover lamb into small pieces and add to sauce. Stir in olives and mint and simmer a few minutes. Adjust salt and pepper to taste.

Serve over pasta with Parmesan and a little extra mint if desired.


Results were not tallied this week as JL was not in attendance.

I was surprised at how nicely the small chunks of lamb melted into the sauce creating a consistent and delicious ragu. I can’t wait to make this again, and to try it with other kinds of braised meats as well.


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