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    Home » Dinner

    Leftover Lamb Pilaf

    By Robyn | Published: Apr 22, 2019 | Modified: Jun 21, 2020

    TO THE RECIPE
    leftover lamb pilaf on black plate
    This lightly spiced leftover lamb pilaf is a delicious, family friendly way to use up leftover roast lamb ready in 25 minutes.
    black bowl in middle of image filled with pilaf and topped with fresh tomatoes and cashews

    Roast lamb is such a traditional Easter meal for us, but whenever I roast some meat I always roast a larger piece than we actually need.
    Why? Because I love leftovers!

    Growing up, we used to always have a roast dinner on a Sunday night, then the following nights would be dishes made from the leftovers. Sometimes Mum would manage to make the meat last until Wednesday, every night having completely different dishes, but using the same main ingredient. Having grown up with this concept, I now love making up dishes from leftovers.

    What to cook with leftover lamb?

    So, after our last roast lamb dinner, I had a plate of leftover roast lamb. I needed to make a quick meal, and one that was toddler friendly too. As Mini Jones is on a spice kick at the moment, I went down this route. It’s not overly spiced at all, but just enough to add some interest – and, make it seem very different to the previous nights meal (he is not one for repeated dishes twice in a row…)

    Simply cook the lamb with a few spices, add rice and fresh tomato, and enjoy this delicious mid week meal!

    Leftover Beef?

    This would also be lovely made with leftover roast beef.

    Looking for more ways to use up your leftovers? Why not try this quick and simple curried chicken salad on naan or these cauliflower cheese scones

    black bowl filled with lamb pilaf topped with fresh tomatoes and cashew with a few cashews to the left hand side of the bowl

    Leftover Lamb Pilaf

    Author: Robyn

    This delicately flavoured lamb and rice pilaf is a delicious recipe for using up leftover roast lamb.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Course leftovers, mid week meal
    Cuisine modern australian, modern european
    Servings 2 people
    Calories 701 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 3 spring onions or 1 small onion finely chopped
    • 1 clove garlic crushed
    • 1 carrot grated
    • 2 cardamon pods
    • 1 clove
    • ½ teaspoon turmeric
    • pinch cinnamon
    • ½ teaspoon ground cumin
    • 1 bay leaf
    • 75g (½c) frozen peas
    • 140g (⅔c) rice
    • 140g (5oz) cooked roast lamb shredded
    • 2 tablespoons sultanas
    • 1 tomato roughly chopped
    • 25g (⅛c) cashews roughly chopped – optional – not for under 5’s

    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 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.
    • Stir through the frozen peas and cook until heated through.
    • Remove the cardamon pods, clove and bay leaf, then serve, topped with the tomato and cashews, if using

    Nutrition

    Calories: 701kcalCarbohydrates: 86gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 51mgSodium: 79mgPotassium: 866mgFiber: 7gSugar: 15gVitamin A: 6084IUVitamin C: 30mgCalcium: 99mgIron: 5mg
    Keyword lamb pilaf, leftover lamb, leftover lamb recipe, rice

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Marcellina says

      April 22, 2019 at 8:19 pm

      I’m with you, I love leftovers. I always make more than I need. Btw, I have loved reading a little bit about you and it was interesting how food has helped you manage your symptoms.

      Reply
      • Robyn says

        April 23, 2019 at 8:09 am

        Thank you Marcellina for your lovely message. I am glad you found that interesting (I always worry about talking about the ME). Have a lovely week!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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