August 11, 2022

Lamb Rosemary Pasta

Five Star Leftovers- Ready in Minutes

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Lamb Rosemary Pasta 9

Lamb Rosemary Pasta

A sautee pan with lamb cubes, cream, and rosemary, tossed with rigatoni pasta

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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. 

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


Leftover leg of lamb

Pasta- I prefer rigatoni or tagliatelle, but any type of pasta will do

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 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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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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