August 11, 2022

Lamb Rosemary Pasta


Lamb Rosemary Pasta

This pasta dish is made with leftover roasted leg of lamb, but you can make it with leftover steak, pork, and chicken.  The recipe is simple, and you can use whatever ingredients you have on hand; the notes provide more ideas.   The pasta idea will transform leftovers into a new dish so good that you'll want to make leftovers on purpose. 


  • Author: Caterina De Falco
  • Prep Time: Varies 10-15 minutes
  • Cook Time: 20 minutes
  • Total Time: About 30 minutes


Leftover leg of lamb

Olive oil



Cream and or butter

Fresh Rosemary


1. Cut the leftover lamb into cubes

2. Chop the onion and garlic 

3. Warm olive oil in a sauté pan over medium heat

A sautee pan with onion, garlic and fresh rosemary

4.  Sauté the onion in the olive oil until translucent, about 6-8 minutes

5.  Add the chopped garlic and minced rosemary to the pan and cook for about one minute

6. Add the lamb, any leftover juices from the meat, cream, and or butter to the pan with the onion and garlic and cook for about 10- 12  minutes until the cream starts to thicken and the lamb is warmed. 

7.  Toss the lamb with pasta and serve. 




Variations and ideas;

Replace the lamb with any leftover meat.  

The cream is not necessary but creates a creamy sauce and will help rehydrate dry meat. 

Instead of fresh rosemary, you can use other fresh herbs such as thyme, parsley, or dried herbs de Provence. 

A pat or two of butter is also a delicious addition. 

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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