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Slow Lamb & Confit Tomato Linguine

Slow Lamb & Confit Tomato Linguine

This Slow Lamb & Confit Tomato Linguine is amazing. Seriously delicious amazing! Plus it’s made from leftovers and fridge staples AND is super quick and easy to make. What more could you really want?

I discovered it over the recent holiday period. I was looking for something quick and easy for dinner and hadn’t been shopping in a few days. As usual, I went to the fridge to see what we had lurking. Not much really, but enough to pull together a pasta. There was some of my slow lamb from a couple of days earlier along with a pot of confit tomatoes lurking in the back. Add in some staples such as olives, haloumi  & lemon and I knew I had something that would taste good on my hands.

And taste good it did. It was one of those ‘want to lick the bowl’ good dishes! It was rich and delicious, packed full of flavour yet not too heavy at the same time. Just so satisfying! And perfect for summertime pasta.

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2
20 minutes
Slow Lamb & Confit Tomato Linguine

Ingredients

Linguine for two
100-200g leftover slow cooked lamb or roast lamb, shredded
100g haloumi, diced into 1-2 cm cubes
3 tablespoons kalamata olives
About a dozen confit tomatoes or semi dried tomatoes plus a few tablespoons of their oil
A squeeze of lemon juice

Instructions

1
Bring a large pot of water to the boil and cook the linguine as per the instructions on the packet.
2
While the pasta is cooking, warm a couple of tablespoons of the tomato oil in a large frying pan and cook the haloumi until golden. Add in the lamb to reheat along with the confit tomatoes and olives. Cook for a couple of minutes until everything has warmed through.
3
Drain the pasta, reserving a little of the pasta water for the sauce. Add the linguine to the pan with the lamb and tomatoes along with a splash of the pasta water and a squeeze of lemon juice. Stir well to emulsify the sauce and coat the linguine.
4
Divide between two bowls and enjoy. Parmesan is optional on this one!
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