Quick & Easy Lamb Ragu

This is a delicious and easy way to use up your leftover lamb. In fact, it’s so tasty, it’s worth buying some if you don’t have any in the fridge!

Ingredients:

• 2 Tbsp olive oil
• 1 brown onion, finely chopped
• 1 bunch bok choy, rinsed and chopped
• 3 Tbsp crushed/minced garlic (or to taste)
• 500-800g g cooked lamb leftovers cut into small pieces
• 400g tin of chopped tomatoes or 350 ml passata
• 300 ml chicken broth or stock
• 2 large bay leaves
• Herbamere, or salt and pepper
• 250 g pasta ( we use konjac pasta)
• Parmesan to serve

Method:

1. Heat olive oil in a large frying pan and sauté onion over a gentle heat with a lid on for 5 minutes until translucent, stirring occasionally.
2. Add the lamb and garlic and cook for a further 3 minutes over a low heat.
3. Add the chopped tomatoes (or passata), stock, bay leaves, and seasoning. Turn up the heat until it boils.
4. Reduce the heat and simmer (lid off) for 15 minutes or until the sauce has thickened.
5. Meanwhile, cook your pasta and drain.
6. When the ragu is ready, remove bay leaves and mix the pasta with the sauce.
7. Serve with grated parmesan cheese.

Tips:

• Replace bay leaves with a couple of sprigs of rosemary or thyme
• Add other veggies (use whatever is in the fridge!)
• Add a splash of red wine