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Leftover lamb ragu recipe

Leftover lamb ragu recipe

124 ratings

Give your leftover roast lamb another chance to shine with this rich and meaty ragu recipe. Serve this tasty sauce with pasta and dollop of creamy ricotta for a healthy midweek meal that can be rustled up in just 35 minutes. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 615 calories / serving
  • Healthy


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 red chilli, seeded and finely chopped
  • 1 tsp dried oregano
  • 250g leftover roast lamb, finely diced
  • 1 tsp dark brown sugar
  • 1 carrot, grated
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 tsp Worcestershire sauce
  • 400g rigatoni pasta
  • 125g ricotta cheese, crumbled, to garnish
  • few basil leaves, shredded, to garnish
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 28%
  • Sugars

    12g 13%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 86.8g Protein 35g Fibre 3.5g


  1. Heat the olive oil in a large, heavy based pan over a medium heat. Add the onion and cook for 5-10 minutes until softened and turning golden.
  2. Add the garlic, chilli and oregano and cook for a further 2 mins. Stir through the lamb, brown sugar, carrot and tomato purée. Add the chopped tomatoes and 100ml cold water. Bring to the boil and then reduce to a simmer. Stir through the Worcestershire sauce and cook gently for 15 mins or until reduced and syrupy. Season to taste.
  3. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Tip into a colander and drain well.
  4. Divide the pasta between 4 bowls. Ladle over the ragu and garnish with the ricotta, basil and a little freshly ground black pepper.

See more Lamb recipes


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