Leftover lamb and olive ragu with polenta recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 710 calories / serving
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As an alternative to the ever-popular midweek spaghetti Bolognese, try this quick and easy lamb ragu. This recipe is a mouthwatering leftovers idea from our slow-cooked shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Heat the oil in a medium saucepan and fry the shallots for 5 minutes, adding the garlic and oregano for the last minute. Stir through the tomato purée, chopped tomatoes, sugar, lamb, olives and 200ml (7fl oz) water. Simmer for 10 minutes until thickened. 

Meanwhile, heat and cook the polenta following the pack instructions. Serve the polenta topped with the lamb ragu and a little grated Parmesan.

See more Lamb recipes

Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 1 tbsp olive oil
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely sliced
  • 1tbsp dried oregano
  • 2 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp soft brown sugar
  • 300g (10 oz) leftover lamb, torn into bite-sized pieces
  • 75g (3oz) pitted black olives, halved
  • 500g (1lb) pack polenta
  • grated Parmesan, to serve
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  • Energy 2980kj 710kcal 36%
  • Fat 15g 21%
  • Saturates 4g 20%
  • Sugars 13g 14%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 119.7g Protein 32.7g Fibre 3.8g


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