Lamb and Tomato Sauce for Pasta

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!Close up picture of lamb and pasta in bowl

Serves 2


1 tablespoon Vegetable oil (I use olive oil)
1 Small clove garlic
1 Small onion
1 400g tin (or a pint canned) Plum tomatoes (or about a pound fresh)
1 Bay leaf
1/2 teaspoon Parsley
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


  1. Heat oil in medium pan.
  2. Chop garlic and onion; fry in oil to soften a bit.
  3. 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.
  4. Stir in lamb; simmer for about 20 minutes to allow all the flavours to marry.Picture of pan with lamb and tomato sauce ready to simmer
  5. Meanwhile, boil pasta according to package instructions.*
  6. Drain pasta and return to cooking pan. Pour in sauce, removing bay leaf. Stir well.
  7. Portion out into individual warm bowls. Top generously with cheese. I’ve used a vintage cheddar here.Picture of lamb and pasta in bowl with grated cheese on top

*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.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Leftovers, Recipes
7 comments on “Lamb and Tomato Sauce for Pasta
  1. […] Day five: Pasta with lamb and tomato sauce. […]


  2. Gale Wright says:

    This sounds wonderful!

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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