Leftover Roast Lamb Pilaf Recipes

20 BEST WAYS TO USE LEFTOVER LAMB

20 Best Ways to Use Leftover Lamb image

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Leftover Lamb Ragu
Leftover Roast Lamb Curry
Leftover Roast Lamb Gyro with Tzatziki Sauce
Leftover Lamb Stew
Leftover Roast Lamb Shepherd's Pie
Leftover Lamb Pizza
Roast Lamb Burning Love
Leftover Lamb Tagine
Irish Dingle Pie
Leftover Greek Lamb Moussaka
Leftover Lamb Biryani
Leftover Roast Lamb and Winter Vegetable Soup
Leftover Lamb Korma
Leftover Lamb Sliders
Lamb Fajitas
Leftover Lamb Pasta Sauce with Eggplant
Leftover Roast Lamb Hotpot
Leftover Lamb Shakshuka
Lamb Tacos
Greek Lamb Baguette

Steps:

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

Nutrition Facts :

SPICED LAMB PILAF

Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

LEFTOVER ROAST LAMB PILAF

Leftover Roast Lamb Pilaf image

Reimagine leftover roast lamb into a spicy pilaf.

Provided by Melissa Goodwin

Categories main dishes

Time 45m

Number Of Ingredients 12

Ingredients

1 small onion, finely chopped
2 cloves of garlic, crushed
1 cup basmati rice
2.5 cups (600 ml) chicken or vegetable stock
1/2 cup sultanas
1.5 tsp Moroccan spice mix
400g pumpkin, cut into 1cm cube
200g frozen beans
3 tomatoes, finely diced
300g leftover roast lamb, diced
plain yoghurt to serve
2 tbsp. slivered almonds

Steps:

Toast almonds in a dry pan (no oil) over medium heat until lightly golden. Set aside.
In a large pan (one that has a lid), sauté onion in a little oil until translucent. Add garlic and sauté for a few more seconds.
Add rice, spices, sultanas, pumpkin and stock to the pan. Stir, cover and cook over medium heat for 20 minutes, stirring every 5 minutes, or until rice is cooked through. If it dries out before cooked, add a little more stock.
Add the cooked lamb, beans and tomatoes and cook for five minutes or until lamb is warmed through and beans are cooked.
Serve sprinkled with toasted almonds and a dollop of yoghurt.

Nutrition Facts : Calories 300 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 453 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

LEFTOVER LAMB CASSEROLE

Leftover Lamb Casserole image

Provided by James Beard

Categories Lamb Bake

Number Of Ingredients 0

Ingredients

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.

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18 EASY IDEAS FOR YOUR ROAST LAMB LEFTOVERS

From easypeasyfoodie.com
Reviews 16
Published 2017-04-13

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2019-04-22 Instructions. In a medium pan, fry the onion in the olive oil until soft (about 5 minutes – or a couple of minutes for the spring onions). Add the …
From mrsjoneskitchen.com
5/5 (1)
Category Leftovers, Mid Week Meal
Cuisine Modern Australian, Modern European
Calories 701 per serving

In a medium pan, fry the onion in the olive oil until soft (about 5 minutes - or a couple of minutes for the spring onions).
Add the garlic and carrot and fry for a minute, then add cardamon pods, clove, ground cumin, turmeric, cinnamon and stir.
Add the rice and lamb together with 2.5c / 625ml water and simmer for 10 minutes, or until rice tender.

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