Leftovers, Midweek Meals, Under 30 Minutes //

Leftover Lamb Pilaf

Toddler approved leftover roast lamb recipe

This lightly spiced pilau is a delicious, family friendly way to use up leftover roast lamb in 25 minutes.

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

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

 

Leftover Lamb Pilaf

Leftover Lamb Pilaf

Yield: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: leftovers, mid week meal

Cuisine: modern european, modern australian

Ingredients

1 tbsp olive oil

3 spring onions (or 1 small onion) finely chopped

1 clove garlic, crushed

1 carrot, grated

2 cardamon pods

1 clove

1/2 tsp turmeric

pinch cinnamon

1/2 tsp ground cumin

1 bay leaf

1/2c /75g frozen peas

2/3c /140g rice

140g cooked roast lamb, shredded

2 tbsp sultanas

1 tomato, roughly chopped

1/8c /25g cashews, roughly chopped - optional - not for under 5's


Method

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

 

 

 

Make the lamb go further

I add a handful of cashews at the end (not for children under 5 as these can pose a choking risk), but you could add some cooked chickpeas or beans with the lamb and heat through.

Use leftover veg

If you have any leftover vegetables from your roast dinner, chop them into bite size pieces and add with the peas to heat through

 

2 thoughts on “Leftover Lamb Pilaf

  1. 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.

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *