Slow-cooked lamb and rosemary pasta

Make leftover lamb into something spectacular.

  • 20 mins cooking
  • Serves 4
  • Print
Toss leftover slow-cooked lamb through pasta with chilli, rosemary and broccolini for a hearty meal that's packed with flavour.
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  • 400 casarecce or fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 2 long fresh red chillies, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 3 cups (420g) shredded slow-cooked lamb
  • 150 grams chilli garlic broccolini, cut into 3 crossways
  • ½ cup loosely packed fresh flat-leaf parsley leaves, chopped
  • 1 cup (80g) finely grated parmesan
Chilli garlic broccolini
  • ½ cup (125ml) water
  • 2 long fresh red chillis, halved lengthways
  • 2 cloves garlic, crushed
  • 20 grams butter
  • 400 grams broccolini, trimmed


  • 1
    Cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan; cover to keep warm.
  • 2
    Meanwhile, heat oil in a large non-stick frying pan over medium heat; cook chilli, garlic and rosemary, stirring for 30 seconds or until fragrant.
  • 3
    Add shredded lamb to pan; cook, stirring, for a further 1 minute or until lamb is hot. Stir in pasta, broccolini mixture, parsley, reserved cooking liquid and half the parmesan.
  • 4
    Serve pasta with remaining parmesan.
Chilli garlic broccolini
  • 5
    Meanwhile, make . Bring the water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water is almost evaporated.


The starch in the reserved pasta water helps to thicken the sauce and coat the pasta.This recipe is not suitable to freeze.

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