Leftover Lamb Casserole Recipes

LEFTOVER LEG OF LAMB STEW

Steps:

• In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
• Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
• Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
• Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
• Serve with a fresh sprig of parsley and peasant bread. YUM YUM!

LOVELY LEFTOVERS LAMB HOTPOT

Steps:

• Preheat the oven to 200oC (fan 180oC).
• Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.
• Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
• Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
• Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.
• Cook in the oven for around 30 minutes until the potatoes are golden.

LEFTOVER LAMB & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a medium frying pan saute the onion in butter until soft and lightly browned.
• In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
• Bake covered for 45 minutes.

LEFTOVER ROAST LAMB STEW

Steps:

• Sauté onion in a saucepan over medium heat until soft. Add garlic, rosemary potatoes and carrots and fry for a couple of minutes.
• Add the tomato paste and sprinkle flour over the vegetables and cook stirring for a further minute or two to cook of the raw flour taste.
• Stir in the stock, bring to the boil, then simmer on low for about 15 minutes or until the carrots and potatoes are soft.
• Add lamb and peas and simmer until heated through. Season to taste and serve.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

LEFTOVER LAMB CASSEROLE

Steps:

• Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
• Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.