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Jamie Oliver’s Leftover Leg of Lamb Recipe: Best Easy Ragu with Pappardelle

Jamie Oliver Leftover Lamb Ragu recipe
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Jamie’s ragu recipe is a slow-simmered pasta sauce using shredded leftover lamb, onions, garlic, herbs, and tinned tomatoes—cooked until tender and flavorful. The sauce is then tossed with pappardelle, a wide, flat ribbon pasta that’s ideal for soaking up all that savory goodness. It’s rustic, hearty, and packed with Italian flavor.

Ingredients

  • Leftover Leg of Lamb (400–500g, shredded)

  • Onion (1 large, finely chopped)

  • Carrots (2, finely diced)

  • Celery (1 stick, finely diced)

  • Garlic (2 cloves, minced)

  • Tinned Chopped Tomatoes (1 can – 400g)

  • Tomato Purée (1 tbsp)

  • Red Wine (100ml – optional, for depth)

  • Olive Oil (2 tbsp)

  • Fresh Rosemary or Thyme (1 sprig or 1 tsp dried)

  • Salt and Black Pepper (to taste)

  • Pappardelle Pasta (300g / ~10oz)

  • Grated Parmesan (to serve)

  • Fresh Parsley or Basil (optional for garnish)

Instructions

Step 1: Sauté the vegetables

Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes, until softened and slightly golden.

Step 2: Add garlic and tomato base

Stir in garlic, cook for 1 minute. Add the tomato purée, cook for another minute. Pour in the tinned tomatoes and red wine, and bring to a simmer.

Step 3: Stir in the lamb and herbs

Add the shredded lamb and rosemary or thyme. Season with salt and pepper. Reduce heat to low and simmer gently for 25–30 minutes, allowing the sauce to thicken.

Step 4: Cook the pappardelle

While the sauce simmers, cook the pappardelle in salted boiling water according to package instructions until al dente. Drain, reserving a bit of pasta water.

Step 5: Toss and serve

Toss the pasta with the lamb ragu, adding a splash of pasta water if needed to loosen the sauce. Serve hot, topped with grated Parmesan and optional fresh herbs.

Find it online: https://britishbakingrecipes.co.uk/leftover-lamb-ragu/