(Leftover) Lamb Ragu with Linguine

IMG_2440IMG_2441Lamb Ragu
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

The other week Sainsbury’s asked if I would like to take part in their ‘Make Your Roast Go Further’ campaign (#FoodGoFurther or #TuesdayTips on twitter), which aims to inspire people to love their Sunday leftovers!

I chose to make my ‘Tamarind & Lime Roasted Leg of Lamb’ roast go further with one of the most tasty dishes that I have ever made.

This recipe really is incredible, however is restricted to the over 18′s .. checkout the ingredients list to see why ;)


  • 1 tbsp oil for frying
  • 1 onion, finely chopped
  • 1 clove garlic, crushed (or 1 tsp minced garlic)
  • 187ml red wine (small bottle)
  • 390g chopped tomatoes (1 carton)
  • 50g pitted black olives, chopped
  • 1 tbsp sundried tomato paste
  • 2 tsp dried oregano
  • pinch chilli flakes
  • 300g leftover roast lamb, chopped
  • 275g linguine*

*Nutritional stats include the pasta!

Lamb ragu


Step 1

Heat the oil in a pan & fry the onion for 5 minutes, then add the garlic and red wine and boil for a further 3 minutes.

Step 2

Stir in the chopped tomatoes, olives, tomato paste, organo, chilli flakes and lamb. Bring to the boil, reduce to a simmer and cook for 15 minutes until reduced and rich. Season with black pepper.

Step 3

Meanwhile, cook the linguine according to the pack (usually takes 7-8 minutes). Drain, divide between 4 plates and top with ragu to serve.

Step 4



*Sainsbury’s provided me with a gift voucher to buy the ingredients for a recipe of my choice. I do not promote products featured over others. Please read my disclaimer page for more information.

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Nutritional Info

This information is per serving.

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Recipe Comments

Comments (2)

  1. posted by Kates Days on January 28, 2014

    Looks far too delicious!


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