Leftover Lamb Tagliatelle

This leftover lamb tagliatelle is a simple yet satisfying way to transform roast leftovers into a fresh, flavourful dish. Tender pieces of lamb are gently reheated and folded through silky ribbons of tagliatelle, allowing the richness of the meat to coat the pasta in every bite. It’s a dish that balances comfort with a sense of lightness, making the most of ingredients already on hand.
Cooking Time
25
Portions
2

Ingredients

Increase Portion Size

  • g tagliatelle (or other long pasta)
  •   tsp olive oil
  •   jarred anchovies, chopped
  •   clove garlic, thinly sliced
  •   tsp chili flakes
  • g cherry tomatoes, halved
  • g shredded leftover barbecued lamb shoulder
  •   jar Opies Mini Silverskin Onions
  •   jar Opies capers (deep-fried for garnish)
  •   serving Soft herbs (such as parsley, basil, or mint) for serving
  • g Parmigiano Reggiano, finely grated

  • 1

    Step 1

    Bring a large pot of salted water to a boil. Cook the tagliatelle for the shortest time recommended on the package to ensure it remains al dente.
  • 2

    Step 2

    While the pasta cooks, heat a small amount of oil in a frying pan over medium heat. Deep-fry the capers until they open up and become crispy. Drain on a paper towel and set aside.
  • 3

    Step 3

    Heat 2tsp olive oil in a large sauté pan over medium heat. Add the chopped anchovies, sliced garlic, chili flakes, and Opies Mini Silverskin Onions. Sauté for 30 seconds until fragrant.
  • 4

    Step 4

    Add the halved cherry tomatoes and increase the heat to medium-high. Cook for 5–6 minutes, stirring occasionally, until the tomatoes blister and soften.
  • 5

    Step 5

    Stir in the shredded leftover lamb shoulder. Cook for 1–2 minutes, stirring occasionally, until the lamb is heated through.
  • 6

    Step 6

    Using tongs, transfer the cooked pasta directly from the pot to the sauce. Add a splash of pasta cooking water to loosen the sauce and coat the pasta evenly. Mix well to combine.
  • 7

    Step 7

    Drizzle with a little olive oil and scatter with soft herbs. Top with the grated Parmigiano Reggiano and crispy capers. Serve immediately.

Ingredients

  • 200 g tagliatelle (or other long pasta)
  • 2 tsp olive oil
  • 2 jarred anchovies, chopped
  • 1 clove garlic, thinly sliced
  • 0.25 tsp chili flakes
  • 400 g cherry tomatoes, halved
  • 200 g shredded leftover barbecued lamb shoulder
  • 0.25 jar Opies Mini Silverskin Onions
  • 0.25 jar Opies capers (deep-fried for garnish)
  • 1 serving Soft herbs (such as parsley, basil, or mint) for serving
  • 20 g Parmigiano Reggiano, finely grated