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September 26, 2017

Leg-of Lamb is just perfect to make this Delicious Ragu…

Posted on February 1, 2010 by in lamb

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Leg of Lamb

Leg-of Lamb Leftovers…? I hear you ask! What you do mean: “Do you have any Leg-of Lamb leftovers?”
“Definitely not!Not after we’ve had the lunch and made the Sunday Night sandwiches for the Leftovers!”
Ok, ok, so I am a bit over ambitious here, but I want you to trust me one this one….Next time when you make a Leg of Lambor even a Loin Roast , hide the leftovers from the family and  make this divine Lamb Ragu for Monday night’s dinner. Ok? Will you try? You will not be disappointed, I promise!!

A ragu is an Italian sauce to which meat is added. The meat is cooked very slowly until it is most tender and intense in flavor.The actual word ragù is derived from the French word ragout which translates to stew. Ragu, as we know it, is always made in Bolognese style, which means it is served over a pasta of any kind.
A ragù is usually made by adding meat to a soffritto(Italian) or a miripoix(French) ( which is a half-fried mixture of finely diced carrots, celery and onions) adding tomatoes and seasonings and then cooked for a very long time to make this sauce thick, reduced and intense in flavor.
Your next question will be…..”what does leftovers from leg-of lamb have to do with a slow-cooked ragu?”
Well it is simple, I think! More than half of the cooking time is done while you prepare your Sunday Roast leg-of Lamb. Provided that you keep the meaty stock from you leg-of lamb, this meat is ideal to use for you quick and easy ragu.  Let me show you…

Leg of Lamb

Leg-of Lamb Ragu

Ingredients


Leftover Leg-of lamb meat – cut off the bone and diced
leftover stock
1 tin of whole peeled tomatoes
1 sachet of tomato puree
1 large onion – diced finely
2 carrots – diced finely
2 sticks of celery – diced finely
2 cloves of garlic- chopped
olive oil
1 bay leaf
grated fresh nutmeg
salt/pepper
1 cup red wine
2-3 pieces of streaky bacon – diced
a pinch of sugar

Heat the oil in a pot and add the bacon. Fry until partially cooked and then add the onions, carrots, celery and garlic. Saute slightly and add all other ingredients. Cook the sauce for about 30-40 minutes until all the flavors have mingled nicely. Check for seasoning and adjust if necessary. A pinch of sugar make a huge difference.
Serve on a bowl of hot cheesy polenta.(Simply cook the polenta according to the instructions on the packet and then add a knob of butter and about 2 handfuls of grated parmesan cheese).

If you have the time and you want to make a proper ragu and slave 3-4 hours in the kitchen, this is the recipeI use when I do have to time and energy.

If you want to try some of my other Lamb recipes:



Cheap Lamb cuts

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16 Responses to “Leg-of Lamb is just perfect to make this Delicious Ragu…”

  1. Koek! 1 February 2010 at 11:26 am #

    Ragu is one of my Everest dishes… I've always found the idea of making it intriguing, tempting, but intimidating, perhaps because it takes so long to cook. Well you've just decided me. This coming weekend, I'm going to climb Everest! (And will probably find it was stupidly easy.)

  2. Bellini Valli 1 February 2010 at 12:49 pm #

    Leg of lamb is such a treat. I can't wait until Sprin when we can get fresh lamb here "in these parts". I will definitely keep this in mind.

  3. Marisa 1 February 2010 at 5:04 pm #

    Nina, you're killing me here! I swear I almost tried to lick the screen for a moment there. Lamb is my favourite meat and this sounds pretty dreamy.

  4. elly 1 February 2010 at 9:01 pm #

    Droooooooool, this looks totally amazing.

  5. Peter M 1 February 2010 at 9:04 pm #

    A very useful post Nina. Us Greeks do end up with some leftover lamb and a ragu sounds fab.

  6. SavoringTime in the Kitchen 1 February 2010 at 10:12 pm #

    I love ragu – especially duck ragu over pasta! This looks so good – especially on to of that beautiful polenta.

  7. My Carolina Kitchen 1 February 2010 at 11:13 pm #

    We made lamb shanks yesterday and our sauce was similar to your ragu.

    We must be on the same wave length. I just posted Patricia Well's leg of lamb on my blog. Your photo puts me to shame it's so gorgeous.
    Sam

  8. ♥peachkins♥ 2 February 2010 at 4:21 am #

    This is such a treat,Nina! Have a sweet day!

  9. Emily 2 February 2010 at 11:20 am #

    Wow, the lamb is on polenta. I love that! This looks incredible.

  10. JennDZ - The Leftover Queen 2 February 2010 at 11:53 pm #

    Oh wow, Nina! This looks so delicious! If only I could find a leg of lamb…..

  11. Kevin 6 February 2010 at 5:40 pm #

    The lamb in that ragu looks so tender and good! What a great meal!

  12. Jeanne @ Cooksister! 2 March 2010 at 3:07 pm #

    Sjoe – has it been THAT long since I visited?? loads ot catch up on 🙂 Love rgu and LOVE serving it on polenta – yum yum yum. Check out you and your fancy new banner & layout too!

  13. Anonymous 3 November 2010 at 11:48 pm #

    What is a tin of tomatoes equal to and same with a sachet of tomato puree????

  14. Ingrid 14 December 2010 at 12:36 am #

    I have so much Ragu…this will be great!

  15. Mara 22 March 2011 at 4:18 am #

    Wow!this is nice for lamb leg!it doesnt look left over now!

  16. Michelle 8 April 2013 at 5:18 pm #

    Wow, not a fan of the leg of lamb I made last saturday, but this is AWESOME LOVE


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