Using Leftover Lamb Mary Berry Recipes

LEFTOVER LAMB SHEPHERD'S PIE

Steps:

• Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
• Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
• Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
• Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.

MEXICAN-STYLE LAMB STEW

Steps:

• Heat a large, non-stick pan over a high heat. Toss the lamb with seasoning then fry in batches until browned all over (there should be enough fat on the lamb so you won't need oil). Scoop out with a slotted spoon and add the onion and garlic to the pan. Cook for 7 minutes until the onions have started to soften. Add the chilli paste, oregano and spices, and stir, then cook for 3-4 minutes. Return the lamb to the pan and stir until coated in the onion and spices.
• Pour in the vinegar, tomatoes, chicken stock, sugar and peppers. Simmer for 1 hour then check the lamb. If not tender enough, cook for another 20-30 minutes. Serve with the accompaniments and rice.

HARISSA SPICED LAMB WITH CANNELLINI BEANS

Steps:

• Preheat the oven to 160°C/140°C fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2-3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1¼ hours. Stir in the beans and return to the oven to cook for 15 minutes or until the lamb is tender. TIPS There's no need to peel the ginger root if you just trim the ends and then grate it. The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater. If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.