Transform your leftover lamb into a spectacular meal by tossing it together with pasta and broccolini in our special slow-cooked recipe
Serves 4
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Go back to the classics for an interesting take on lamb, by throwing it together with pasta and broccolini in our versatile slow-cooked recipe. With the flexibility of using your leftovers, this simple but hearty dish is a surefire way to make sure none of your ingredients go to waste.


  • 400 casarecce or fusilli pasta
  • 2 tbsps extra virgin olive oil
  • 2 long fresh red chillies, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tbsp finely chopped fresh rosemary leaves
  • 3 cups (420 g) shredded slow-cooked lamb
  • 150 g chilli garlic broccolini, cut into 3 crossways
  • ½ cup loosely packed fresh flat-leaf parsley leaves, chopped
  • 1 cup (80 g) finely grated parmesan


  • ½ cup (125 ml) water
  • 2 long fresh red chillis, halved lengthways
  • 2 cloves garlic, crushed
  • 20 g butter
  • 400 g broccolini, trimmed

Cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving ½ cup (125 ml) cooking liquid. Return pasta to pan; cover to keep warm.


Meanwhile, heat oil in a large non-stick frying pan over medium heat; cook chilli, garlic and rosemary, stirring for 30 secs or until fragrant.


Add shredded lamb to pan; cook, stirring, for a further 1 min or until lamb is hot. Stir in pasta, broccolini mixture, parsley, reserved cooking liquid and half the parmesan.


Serve pasta with remaining parmesan.



Meanwhile, make chilli garlic broccolini. Bring the water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 mins or until broccolini is tender and water is almost evaporated.

TIP 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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