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!
This would also be lovely made with leftover roast beef.
Looking for more ways to use up your leftovers?
Leftover Lamb Pilaf
- 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
- 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