Tossing leftover leg of lamb, with pasta is an easy dinner right at your fingertips. It's a simple recipe that you can modify with other ingredients you have on hand, such as onions, shallots, rosemary, thyme, or herbs de Provence. The pictures are different because every time you whip up your leftovers into a pasta dish, it is always new and exciting. This recipe will transform leftovers into a new dish so good that you'll want to make leftovers on purpose.
Leftover leg of lamb
Pasta- I prefer rigatoni or tagliatelle, but any type of pasta will do
Cream and/or butter
1. Cut the leftover lamb into cubes.
2. Chop the onion and garlic.
3. Warm olive oil in a sauté pan over medium heat.
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 1 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 steak, pork, or chicken.
The cream is not necessary but creates a delicious creamy sauce and will 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.
Freeze leftover meats to make this quick pasta dish on a busy night. Dinner will be almost effortless.
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