With Love Lamb Week in full swing, here’s how to enjoy your leftover lamb in a variety of different ways.
With the UK consumption of lamb decreasing, it is important – especially during Love Lamb Week – to ensure that this wonderfully versatile product is utilised.
Take some inspiration from the recipes below to ensure all of your Sunday lamb gets used not only efficiently, but deliciously too.
Leftover lamb, about 200g-300g/7oz-11oz
100g leftover gravy if you have any, or a splash of lamb stock
leftover potatoes, about 250g/9oz
50g cheese, grated
2 tbsp breadcrumb, with mixed herbs
Heat oven to 200C/180C fan/gas 6.
Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes.
Pour over some gravy, or if there’s none left, just a bit of stock to moisten.
Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs.
Bake in the oven for 30 mins until golden on top and bubbling around the edge.
If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.
Source: BBC Good Food
400g baby/salad potatoes (such as Charlotte), sliced into 3
400g leftover roast lamb, cut into chunks
1 onion, roughly chopped
2 carrots, sliced thinly
1 leek, thinly sliced
2 rosemary sprigs
2 tbsp olive oil
1tbsp Worcestershire sauce
1tsp plain flour
400ml lamb stock
Turn your oven to 200°C/Gas Mark 5.
Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
This is perfect with pickled red cabbage or any vegetable of your choice.
Source: Love Potatoes
For the mint sauce
½ x 30g pack mint, leaves finely chopped
1 tsp caster sugar
1 tbsp olive oil
For the lamb sandwich
1 x 300g pack lamb leg steaks
2 tbsp smoked paprika
2 red onions, thickly sliced
2 ciabatta rolls
To make the mint sauce, mix together the mint, vinegar, sugar and oil. Stir until the sugar dissolves and set aside.
Preheat the oven to gas 6, 200°C, fan 180°C. Rub the lamb with a drop of oil and the paprika. Heat a griddle pan and cook on each side for 3-4 minutes. Toss the onion in the remaining oil and add to the pan. Remove the lamb and leave to rest. Continue to cook the onions until softened and just charred, but not burnt.
Warm the rolls in the oven, then halve. Pour the meat juices over the bread. Slice the lamb and layer with the onions and a spoonful of the sauce.
15ml (1tbsp) olive oil
1 onion, sliced
1 garlic clove, crushed
400g (14oz) sweet potato, chopped roughly into 1‑2.5cm (1/2‑1in) cubes
2.5cm (1in) piece fresh root ginger, peeled and grated
1 tbsp ground cumin
1 tbsp ground coriander
1 x 400g tin chopped tomatoes
575ml (18fl oz) hot vegetable stock
freshly ground black pepper
300g (10oz) leftover lamb, chopped into 1.5cm (3/4in) cubes
300g (10oz) couscous
1 lemon, zested and squeezed
3 tbsp chopped fresh coriander
Heat the oil in a large heavy-based saucepan and fry the onion for 5 minutes until softened. Then stir in the garlic, sweet potato, ginger, cumin and coriander and cook for a further 5 minutes. Pour over the chopped tomatoes, 200ml (7fl oz) of the stock and season well. Cover with a lid and simmer for 20 minutes, adding the lamb for the last 5 minutes.
Meanwhile, place the couscous into a bowl and pour over the remaining hot vegetable stock. Cover with cling film and leave for 5 minutes before fluffing with a fork, seasoning and stirring through the lemon zest, juice and half the coriander. Spoon into shallow bowls and top with the lamb tagine. Scatter with the remaining coriander to serve.