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.

- METHOD -

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.

 

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 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.