Leftover Lamb Ragu

After a satisfying Sunday Roast Lamb, I found that I had quite a lot of meat leftover.  I had a little nose online for some inspiration, but couldn't find a ragu for Lamb, so had to wing it a bit.  And so from the far reaches of my foodie mind and the contents of my cupboards, Leftover Lamb Ragu was born.  I cooked this in my trusted and much loved Slow Cooker, this should still work just as well simmering gently in a covered pot on the hob, or covered in a med-low oven. Couldn't have been too bad, as there were clean plates all round.  And with another joint of lamb waiting in the wings of the freezer for a Sunday soon, I'm pretty sure I know how to take care of the leftovers the following day.  I hope you enjoy this easy and very tasty recipe. x

• Olive Oil


• 1 Onion, Chopped


• 2 Cloves of Garlic, Chopped


• Leftover Lamb


• 1 Tin of Tomatoes


• 200ml Stock, whatever is available, I used Chicken


• 5-6 Sun-dried Tomatoes, Sliced


• 2 tbsp Red Wine Vinegar


• 1 tbsp Tomato Puree


• 1 tsp (each) Dried Oregano & Basil


• Salt & Pepper

In a pan sweat down the Onion and Garlic, before added in your chopped Leftover Lamb and gently warm through.  Then place all the ingredients into your Slow Cooker or add the remaining ingredients into the pan.  Pop on the lid and allow to slowly simmer away until all the lamb breaks down.  I had my Slow Cooker on low for around 5-6 hours, but adjust your times to your method.  Serve with a pasta of your choice, would also be great with Gnocchi.