The End of the Lamb

So, I finally finished off the lamb from the leg I cooked, making a slow-simmered lamb ragu served over rigatoni. It was rich, filling and the lamb melted in your mouth. This is a perfect dinner for a cold night - just needs a nice green salad with a tart vinaigrette. Here's the recipe, based on a Bon Appetit recipe, but altered since my lamb was already cooked:

2 tbsp olive oil
1 medium onion, diced
1 lb white mushrooms, quartered
4 garlic cloves, minced
1 tspn fresh rosemary
1/3 cup chopped fresh basil
1 lb cooked lamb, cut into large bite-sized pieces
3/4 white wine
3 cups beef stock
1 can crushed tomatoes
1 lb rigatoni
grated parmesan cheese

Saute onion, mushroom, garlic, rosemary and basil until vegetables are soft. Add lamb, wine, stock and tomatoes. Stir, cover and cook over medium low heat for 1 hour. While sauce is cooking, cook rigatoni until al dente. Spoon sauce over pasta, and pass cheese.

Serves 6.