Sunday lunch = Monday dinner: Lamb Ragu

Lamb Ragu

Sundays are all about roast dinners. Slow roasted meats, roasted potatoes, yorkshire puddings, stuffing and a huge amounts of vegetables. I recently made roast dinner at home for 10 of us (which is border line too many for a home kitchen) and we had 3 roasted meats, yorkshires, stuffing, roast potatoes, mash potatoes, creamed cabbage, braised red cabbage, roasted carrots, parsnips, peas and sweetcorn. I’m not saying everyone should cook this week in week out but when cooking for family and friends this is how you should roll.

One of the meats I cooked was slow roasted lamb shoulder. A cheaper cut of lamb which is great when slow roasted. I stabs my meat (around 2.5kg) in a few places and then stuff in rosemary from my herb garden, sliced garlic & anchovies. The anchovies will melt away and leave a lovely taste. I place my lamb on bed of carrots, onions & celery with about a pint of water and then slowly roast the lamb for about 3 hours on 180°c.

Now you know how I cook my roast dinners I can move on to the dish this post is all about Lamb Ragu. If you are like me you’ll always buying too much for what you actually need this dish make a great Monday night dinner.

Ragu Sauce

  • All the lamb you have left from the day before (500g)
  • Any of the red wine left from the day before (if you drank it all you need a good glass full)
  • 2 Red onions diced
  • 2 Cloves of garlic
  • 3 Tablespoons extra-virgin olive oil
  • 2 Teaspoons ground coriander
  • 1 Teaspoon ground fennel seeds
  • 1/2 Teaspoon ground cumin
  • 1 Teaspoon chopped rosemary
  • 1 Teaspoon chopped thyme
  • Salt
  • Black Pepper
  • 2 Tablespoon tomato paste
  • 2 Tins Chopped Tomatoes
  • 500g Pasta – Pappardelle or any other large shaped pasta
  • Chopped basil to garnish

Place the onion and garlic in a pan with the olive oil, sweat the onion down for about 5 minutes until soft. Add the coriander fennel, cumin, rosemary & thyme. Cook spices for 5 minutes. Add in the lamb, red wine, tomato puree & chopped tomatoes.

Cook the ragu for at least 30 minutes until the lamb starts to breakdown (cooking for longer will enhance the flavour), cook pasta as per packet instructions. drain the pasta and mix through the pasta garnishing with basil.

Serve with parmesan, homemade bread and of course red wine.   



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