• chopped up remaining lamb from your roast
  • 8 oz panne pasta cooked (strained and kept warm)
  • 1/2 tin chick peas
  • 1/2 courgette (diced)
  • 1 onion
  • remaining herbs from the roast
  • 1 tin chopped tomatoes
  • salt and pepper


  • Sauté the onion without colour and add the chopped tomatoes then the herbs and cook slowly for 30 minutes, set aside.
  • Now sauté the chick peas and courgette without colour, add the lamb and season then add the tomato sauce.
  • Mix slowly and add a little of the remaining cooking liquor from the roast if needed.
  • Spoon the pasta into serving bowls and top with the ragout.
  • Alternatively you can add the pasta to the pan and toss all the ingredients together before serving.


Gary's tip: Replace pasta with cous cous or whole wheat penne for a healthier option.