Recipes LEFTOVER LAMB - 3 WAYS

LEFTOVER LAMB - 3 WAYS

Prep 40 Mins - 10 Mins - 15 Mins
Cooking 20 Mins - 20 Mins - 20 Mins
Serves 4 - 6

Indulge in the rich flavors of lamb prepared three delightful ways with this versatile recipe collection. From savory lamb flatbreads to a quick and easy cheats leftover lamb ragu pappardelle, and a fragrant lamb biryani bursting with spices, each dish offers a unique and delicious experience. Elevate your culinary skills and savor the succulent taste of lamb in these creative and mouthwatering recipes.

- WHAT YOU WILL NEED -

  • 1 large red onion, thinly sliced
  • 125ml water
  • 125ml apple cider vinegar
  • 1 Tbsp sugar
  • 1 tsp Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
  • PICKLED ONION
  • FLAT BREAD DOUGH
  • 300g double cream Greek-style yoghurt
  • 300g self-raising flour
  • 1 tsp Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
  • 250g leftover roast lamb, shredded & warmed
  • 125ml hot stock, beef, lamb or chicken would all work well
  • 1 tsp Cape Herb & Spice GREEK LEMON & HERB
  • 250ml double cream Greek-style yoghurt
  • 1 bunch fresh mint leaves
  • 1 bunch fresh coriander, roughly chopped

- METHOD -

1. LEFTOVER LAMB FLAT BREADS

For the pickled onion:

Place the sliced onion in a heat-proof bowl.

In a small saucepan, combine the water, vinegar, sugar and Cape Herb & Spice Salt .

Bring the mixture to a simmer.

Pour the hot mixture over the onions.

Allow to cool.

Refrigerate until serving.

For the flatbread:

Combine yoghurt, flour and salt in a bowl and mix well.

Place on a lightly floured surface and knead until it comes together well.

Divide the dough into 6.

Roll and gently stretch each piece into an oval flatbread.

Heat a griddle pan on high heat.

Cook the flatbreads until puffed and bar-marked in spots, around 2 to 3 minutes per side.

Combine warmed lamb and stock.

Season with Cape Herb & Spice Greek Style Lemon & Herb Seasoning.

Leave for 5 minutes for the lamb to rehydrate and soak up the stock.

Spread a dollop of yoghurt onto each warm flatbread.

Top with juicy shredded lamb.

Finish with pickled onions, mint and coriander.

Sprinkle with a little extra Cape Herb & Spice Greek Style Lemon & Herb Seasoning.

Cut into slices and serve.

2. CHEAT'S LEFTOVER LAMB PARPADELLE

Heat a drizzle of olive oil in a large saucepan over medium-high heat.

Add the onion, celery and carrot.

Cook until soft and fragrant.

Add the garlic and cook for a minute.

Pour in the passata and season everything well with Cape Herb & Spice Mediterranean Style Roasts Seasoning.

Bring to a simmer.

Add the leftover lamb, fresh oregano and stock.

Mix well.

Simmer for a few minutes until sauce has thickened and flavours have developed.

While the sauce is simmering, cook the pappardelle pasta in a large saucepan of salted boiling water until al dente

Drain.

Add pasta to the saucepan of ragu and toss to coat.

Divide ragu among serving bowls and shower with a generous amount of parmesan cheese.

3. SPEEDY LEFTOVER LAMB BRIYANI

Rinse rice well and leave to soak for 10 minutes.

Heat olive oil in a large saucepan with a lid.

Add the onion and cook until tender.

Add the ginger and garlic and cook until fragrant.

Add the coriander, stir through.

Add the shredded leftover lamb, Cape Herb & Spice Cape Malay Curry Spice and sultanas.

Mix well.

Drain the rice.

Cover the mix with the basmati rice and then gently pour over the stock.

Bring to a gentle simmer and seal with a lid.

Cook gently for 15 minutes until the rice is tender and all the stock has been absorbed.

Remove from the heat.

Fluff rice with a fork, mixing through the lamb and onions.

Serve the biryani in generous mounds with a dollop of yoghurt and fresh coriander leaves.