LEFTOVER LAMB SHEPHERD'S PIE
On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd's pie! Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.
Provided by Recipe by Donal Skehan.
Categories Alternative barbecue recipes
Time 1h10m
Yield Serves 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 553kcals, Fat 30.1g (14.1g saturated), Protein 33.6g, Carbohydrate 35.4g (7.9g sugars), Fiber 4.8g
MEXICAN-STYLE LAMB STEW
Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew
Provided by Janine Ratcliffe
Categories Dinner
Time 1h35m
Yield Serves 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 378 calories, Fat 22.6 grams fat, SaturatedFat 10.5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12.4 grams sugar, Fiber 2.2 grams fiber, Protein 27.6 grams protein, Sodium 1.7 milligram of sodium
HARISSA SPICED LAMB WITH CANNELLINI BEANS
This spiced lamb casserole from Mary Berry's Absolute Favourites is packed with flavour, thanks to the use of Tunisian harissa paste. It's a perfect dish for a hearty Sunday lunch.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
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.
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- Chop the onion, and fry for a couple of minutes, until just starting to turn translucent. Peel and crush the garlic, and add it to the onion. Cook for about another two minutes. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is coated.
- Cook for at least two minutes more, until the spices are really fragrant, to make sure that the sauce won’t taste of flour.
- Add a little of the stock, and stir in to make a smooth paste. Then slowly add the rest of the stock. This two-stage process is important, because it helps to avoid lumps in the sauce.
- Stir in the tomato puree. Cover, turn the heat right down and simmer for 15 minutes. Serve with rice.
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- Curried Shepherd’s Pie with Sweet Potato Mash. Shepherd’s pie is a classic way to use up leftover lamb. When I was a child, this was pretty much what we always had on a Monday after our Sunday roast lamb.
- Leftover Lamb Ragu. A really quick and easy recipe, this delicious Italian style Leftover Lamb Ragu is the perfect way to make the most of your lamb leftovers.
- Lamb Jalfrezi. A curry is always a great way of using up leftovers and this Easy Lamb Jalfrezi is super tasty. Using leftovers means you can cut down on the cooking time quite considerably and make it all on the stove top – no need to turn on the oven!
- Easy Lamb Moussaka. A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Get the recipe => Easy Lamb Moussaka.
- Spicy Mexican Lamb Stew. We don’t always necessarily associate lamb with Mexican flavours, but I don’t know why because it is such a fabulous combination.
- Chinese Style Lamb Fried Rice. Shake up your midweek meal routine with a lambtastic twist on an old favourite! My easy Chinese Style Lamb Fried Rice is easy to make, takes just 15 minutes to cook and only uses one pan – perfect for those busy weeknights or as part of a bigger spread for a Chinese themed party or Chinese New Year celebrations.
- Lamb Keema Biryani. Another recipe that is absolutely ideal for making with leftovers! And you can follow the recipe exactly as it was written, simply use your cooked lamb pieces instead of lamb mince.
- Lamb Pittas with Tzatziki. This delicious recipe was made for leftovers. These easy peasy lamb pittas are perfect for popping in lunchboxes and making your colleagues super jealous!
- Moroccan Lamb Sausage and Chickpea Tagine. I originally created this Moroccan Lamb Sausage and Chickpea Tagine as a quick and easy alternative to a traditional lamb tagine, using sausages instead of stewing lamb, but it would work equally well with leftover roast lamb and be even quicker to make!
- Easy Lamb Paella. Who says paella has to be made with chicken or seafood? Shake up your midweek meals routine with this quick and easy LAMB Paella! Get the recipe => Easy Lamb Paella.
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