I think this last recipe for leftover lamb is a bit unusual. How often have you seen lamb with pasta? I don’t think I ever have before. But I know that lamb can go with tomatoes, because I’ve seen shoulders braised with tomatoes, so I thought ‘Why not?’ This recipe is very simple, and really quite good!
|1 tablespoon||Vegetable oil (I use olive oil)|
|1||Small clove garlic|
|1 400g tin (or a pint canned)||Plum tomatoes (or about a pound fresh)|
|1 sprig||Rosemary, chopped|
|Salt and pepper, as desired|
|2-4 ounces||Leftover lamb, cut in strips|
|3-4 ounces||Dry pasta shapes PER PERSON|
|Up to 2 ounces||Sharp cheese, grated|
- Heat oil in medium pan.
- Chop garlic and onion; fry in oil to soften a bit.
- Add tomatoes and herbs and spices. As always, I go light on extra tastes when using leftover meat, since it was seasoned the first time around. If using fresh tomatoes, cook until they are falling apart.
- Stir in lamb; simmer for about 20 minutes to allow all the flavours to marry.
- Meanwhile, boil pasta according to package instructions.*
- Drain pasta and return to cooking pan. Pour in sauce, removing bay leaf. Stir well.
- Portion out into individual warm bowls. Top generously with cheese. I’ve used a vintage cheddar here.
*Alternatively, turn this into a pasta bake: Boil pasta for only 1/2 the usual time. Do step 6. Transfer all to a lightly oiled casserole, top with cheese and bake 1/2 hour in a moderate oven (350F/180C/gas mark 4), or until all sauce is absorbed and top is golden.