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.


1. Leftover Lamb Flatbreads

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 Ragu with Pappardelle

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.




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 Biryani

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.