Lamb Ragu

Lamb Ragu
Originally uploaded by Jason Hutchens.

We had a delicious roast lamb for dinner. You know the type. Nice and simple, some garlic and rosemary, a few roast vegetables, and a bottle of Pinot to wash it all down. Afterwards I noticed that there was a fair bit of meat left on the bone. The solution? A lamb ragu. Simply finely chop some aromatics, sweat them, then in with bits of meat picked off the bone. Chuck in some stock, a bit of tomato paste, some porcini mushrooms, and simmer for a while. Cook up some al dente parpadelle, plate it up, stir through heaps of chopped parsley in the ragu, then top the pasta with it, and drizzle some EVOO all over. Not bad for leftovers, eh mum?