Recipes Leftover Lamb 3 Ways
Leftover Lamb 3 Ways
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.
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- 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.