Lamb Ragù
Olives add a briny edge to this slow-cooked pasta sauce.
Source: The Second Pancake
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Credit: The Second Pancake
FROM THE
RECIPE:
A leg of lamb is delicious and more economical than most other cuts,
but once the initial roast dinner is over it's each to get sick of lamb
sandwiches all week. As good as risotto and pasta are at incorporating
last night's leftovers, it's hard to shake the fact that you're eating
the same thing you ate last night tossed through a bowl of penne. This
was the situation I found myself in last week, with an
impulsively-purchased leg of lamb, a large batch of olive tapenade, and
some mashed potato. The challenge was to create two distinct dishes
from more or less the same ingredients, and at the risk of sounding too
proud of myself I think I did pretty well.
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