Compositions for Dining

Lamb Leftovers On Lumache Pasta

Tri-L, pronounced trill.

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Highlights: : Chicken, Contains Alcohol, Lamb, Pork, Takes Time
You know you're going to have leftovers. Let's do the ragout!
Authored by: Ludwig van Food
Estimated Cost: $7
Difficulty: Moderate
Suggested Beverage: Cabernet Sauvignon, Bordeaux
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Prep Time 2 hrs 15 mins
Cook Time 2 hrs 15 mins
Course Dinner
Cuisine Mediterranean
Servings 4 people
Calories 1038

Equipment and Supplies

  • 6-quart round wide Dutch oven
  • paper towels

Ingredients
 

  • 2 tablespoons olive oil
  • 1-1½ pounds boneless roasted lamb leftovers, chopped
  • 6 ounces guanciale, optional, sliced into thin strips
  • 2 cloves garlic, minced
  • ½ teaspoon rosemary, minced
  • white onions, halved
  • 2 cups dry red wine
  • 1 cup no-salt-added chicken broth
  • ½ teaspoon kosher salt, less or more to taste
  • ½ teaspoon white pepper, freshly ground
  • 8 basil leaves, chopped, for garnish
  • 12 ounces lumache pasta, dried

Method
 

For the lamb

  • Heat the oil in the Dutch oven over medium-high heat. When the oil shimmers, add the lamb and get a good sear on all sides.
    2 tablespoons olive oil, 1-1½ pounds boneless roasted lamb leftovers
  • Add the halved onions, cut-side down and get a good sear on them, too.
    1½ white onions
  • Reduce heat to medium. Remove and reserve the lamb and onion halves to a plate. Don't you dare remove any fat!

For the ragout

  • Preheat the oven to 375°.
  • If using guanciale,, line a plate with a few layers of paper towels.
  • Add the guanciale and cook until crispy and the fat is rendered out. Drain, reserving 1 tablespoon of fat.
    6 ounces guanciale
  • Deglaze the pot with red wine, loosening any brown bits on the bottom. Add the stock, lamb, onions, garlic and rosemary. Reduce the liquid by half.
    2 cloves garlic, ½ teaspoon rosemary, 2 cups dry red wine, 1 cup no-salt-added chicken broth
  • Add the pepper and, if desired, salt. Put the Dutch oven in the oven and brase for 60-75 minutes.
    ½ teaspoon kosher salt, ½ teaspoon white pepper
  • Take the pot out of the oven, garnish with basil and serve with pasta or gnocci.
    8 basil leaves

For the pasta

  • Bring a stockpot to a boil with salted water.
  • Add the lumache pasta and cook for the package directions for al dente. Drain, and serve by putting the ragout on a bed of pasta.
    12 ounces lumache pasta

Private Notes

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