food

Lamb 3 Ways

Leftover lamb doesn't always mean shepherd's pie. Here are three delicious options. In partnership with Tesco.

food

Lamb 3 Ways

Leftover lamb doesn't always mean shepherd's pie. Here are three delicious options. In partnership with Tesco.

Ingredients

  • For the lamb:
  • 250g leftover roast lamb, shredded
  • 2 tsp dried oregano
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 4 taco shells
  • To serve:
  • 4 radishes, very finely sliced
  • 6 sprigs coriander, leaves picked
  • Pickled jalapenos
  • 100ml sour cream
  • 1 lime, cut into quarters

Steps

  1. Place 1tbsp oil in a large frying pan with the spices. Cook for just a minute so the spices lose their rawness, then add the lamb and mix everything together really well. Continue to cook until piping hot and the spices have evenly coated the lamb.
  2. To assemble
  3. Fill each taco shell with ¼ of the lamb mix and top with the radishes, coriander, jalapenos, sour cream and a squeeze of lime juice.

Ingredients

  • For the lamb:
  • 400g leftover roast lamb
  • 1 tbsp ras el hanout
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 tsp salt
  • For the raita:
  • 150ml natural yoghurt
  • Handful mint leaves, plus extra for serving
  • ¼ cucumber, seeds and watery centre removed
  • 1 garlic clove, finely grated
  • 1 lemon
  • 1 tsp salt
  • For the pickled cabbage:
  • 1/4 red cabbage
  • 1tsp salt
  • 1tsp sugar
  • ¼ red onion
  • 1 tbsp red wine vinegar
  • To serve:
  • 4 flatbreads
  • 1 baby gem lettuce, shredded

Steps

  1. Place the leftover roast lamb in a bowl and add 1tbsp olive oil followed by all the spices. Give everything a really good mix so the lamb is well coated. Place in a large pan and gently heat for 5 minutes, stirring every now and then so that it gets nicely coloured but not burnt.
  2. In a bowl mix together the yoghurt, finely chopped mint and finely chopped skin of the cucumber, garlic, and the grated zest of ½ the lemon and a good splash of the juice.
  3. Finely shred the red cabbage and put into another bowl with the red wine vinegar, salt and sugar and give it a good mix and set aside.
  4. Finely slice the lettuce and red onion.
  5. To assemble
  6. Dollop each flat bread with ¼ of the yoghurt, topped with the shredded cabbage, red onion, lettuce and finally ¼ of the lamb. Scatter over a few extra mint leaves and a few more gratings of lemon zest.

Ingredients

  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sprigs rosemary, leaves removed and finely chopped
  • 150g leftover lamb, chopped into small pieces
  • 1 tbsp plain flour
  • 175ml lamb stock or leftover lamb gravy
  • Worcestershire sauce
  • 1 375g sheet puff pastry
  • 1 egg, beaten

Steps

  1. Preheat the oven to 180c.
  2. In a small frying pan add 1 tbsp oil followed by the onion. Cook over a medium heat for 3-4 minutes until softened but not coloured. Add the garlic and rosemary and continue to cook for a further minute. Add the lamb until heated through and then the flour, stirring well and making sure it’s evenly distributed and there are no lumps. Pour in the stock and a dash of Worcestershire sauce, mix well then leave to bubble away until most of the liquid has evaporated. Set aside for 15 minutes until cooled.
  3. Unfold the puff pastry onto a lightly floured surface and cut into 12 squares. Put 1 heaped tsp of the chilled lamb mix onto the centre of each square, the brush around the edges with the beaten egg. Fold the pastry square over corner to corner so you have a triangle then use a fork to seal the edges well. Brush with more beaten egg and transfer to a baking tray.
  4. Bake for 20 minutes or until the pastry is golden brown and cooked through.