I cooked a delicious leg of lamb for Sunday dinner and the leftovers have been calling at me from the fridge to be used up. When we were growing up my mother was a dab hand at rustling up a hearty dinner from the leftover roast on a Sunday. I think bisto powder always played a role in these dishes and to this day I can still see the seventies style roasting dish being taken out of the oven with steaming slices of beef/lamb/chicken/turkey drenched in gravy all ready to be served up to open mouths at the table! I am not so good with leftovers but am determined this year to change that!
I don’t even know what you would call this but trust me it is delicious. This serving is for two people but it is easy to increase the ingredients and feed a crowd.
You will need;
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 tsp chopped rosemary
- 1 tin of chopped tomatoes
- 1 vegetable stock pot
- 100g leftover cold lamb, finely chopped
In a pan drizzled with olive oil, sweat the onion and garlic for ten minutes or until onion is translucent.
Add the chopped rosemary and lamb. Allow lamb to crisp slightly.
Throw in the chopped tomatoes and the vegetable stock pot and bring to the boil. reduce heat and simmer.
I served this lamb ragu/stew/whatyamacallit with some delicious pasta which I cooked al dente! Nice handy dinner to use up that leftover roast!
Have you any leftover recipes to pass on, would love to hear them!