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Posts Tagged ‘Cooked lamb’

Another recipe for using up leftover cooked lamb. It doesn’t take very long so you could try it mid-week.

Wine Suggestion: This is delicious with a red with a good amount of age, where the gentle, aged spices and characters meld with the food. This isn’t always easily to hand, so Domaine Gayda’s Grenache from the border of the Languedoc and Roussillon was a more than adequate substitute, with the peppery spices from the grape providing a natural warmth and a juicy red fruit.

Leftover lamb pilaf – serves 4-6

  • 1 onion, roughly chopped
  • 1 red chilli, deseeded and finely sliced
  • ½ tsp ground allspice
  • 2 cloves of garlic, crushed
  • 350g basmati rice
  • 700ml chicken stock or lamb stock
  • 50g dried barberries (or you could use dried cherries or cranberries)
  • 50g dried figs, quartered
  • 500g leftover cooked lamb, in chunks
  • 75g feta cheese, crumbled
  • 2 tbsp chopped flatleaf parsley or mint
  • 35g toasted almonds, chopped (or pistachios)
  • seeds from ½ a pomegranate
  • Greek yoghurt to serve (optional)

Heat a splash of oil in a large heavy saucepan and cook the onion until soft and golden. Add the chilli, allspice and garlic and cook for another minute, then add the rice, stirring to coat in the oil. Add the stock and dried fruit and season well with salt and pepper. Bring to the boil, then reduce to a simmer and cover with a lid. Cook for 20 minutes or until the liquid has been absorbed and the rice is tender. Don’t be tempted to stir it! If the rice isn’t tender after 20 minutes, add a little boiling water, cover again and cook for another 4-5 minutes. If the stock isn’t completely absorbed, turn up the heat to quickly boil it off.

Heat 1 tbsp of oil in a frying pan and quickly fry the lamb until warm and crispy. Season, then fork through the rice with the feta, herbs and nuts. Transfer to a large dish and scatter over the pomegranate seeds. Serve with some yoghurt on the side if you like.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2012.)

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A delicious soup for leftover roast lamb and perfect for chilly weather.

Lamb & pearl barley broth – serves 6-8

  • 25g butter
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, finely chopped
  • 2 celery sticks, finely chopped
  • 2 cloves of garlic, finely grated
  • 1 bay leaf
  • a sprig of rosemary
  • 200g leftover cooked lamb, sliced or shredded
  • 1 medium parsnip, peeled and finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 100g pearl barley
  • 1.25 litres of chicken stock
  • 2 tbsp chopped parsley

Put the butter and oil into a large saucepan over a medium heat. When the butter is foaming, add the onions, celery, bay leaf and rosemary. Season with salt and pepper, then turn the heat to low, cover and cook gently for 10 minutes, or until softened.

Add the lamb, chopped parsnip and carrot, the pearl barley and the stock. Turn the heat up and bring to the boil. Cover and simmer for 25-30 minutes or until the barley and vegetables are tender.

Remove and discard the bay and rosemary. Stir in the chopped parsley, season to taste, and serve.

(Original recipe from Soup Broth Bread by Rachel Allen, Michael Joseph, 2021.)

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Middle Eastern Shepherd's Pie with Spiced Parsnip Crust

Diana Henry’s book, Food from Plenty, is great for recipes that use leftovers. For this one we used a large amount of leftover lamb shoulder that had been roasted for hours on the bone in a spicy marinade. The leftover lamb was tasty as it was but was totally transformed in this recipe – super spicy and delicious! Don’t be tempted to skip the spicy onion topping.

Wine Suggestion: a medium bodied, juicy and youthful red with not too many tannins. Luigi Pira’s Barbera d’Alba was perfect, as was a quirky, earthy Poulsard from Stephane Tissot from the Arbois in eastern France … we had a few people over, so could try a few different wines which was fun.

Middle Eastern shepherd’s pie with spiced parsnip crust – serves 6

FOR THE MEAT:

  • 5 tbsp olive oil
  • 800g leftover cooked lamb, cut into small chunks
  • 2 onions, roughly chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, diced
  • 6 garlic cloves, crushed
  • 2 tbsp ground cumin
  • 2 tsp ground mixed spice
  • 3 tsp ground cinnamon
  • 2 tbsp plain flour
  • 300ml chicken stock or lamb stock
  • grated zest and juice of 1 orange
  • 75g raisins, soaked in boiling water for 15 minutes and drained
  • 6 tbsp tomato purée
  • 75g pine nuts, toasted

FOR THE PARSNIP CRUST:

  • 450g floury potatoes, cut into chunks
  • 950g parsnips, chopped
  • 50g butter
  • 1 tsp ground cinnamon
  • 2 tsp cayenne pepper (this will make a very spicy mash so use less if you like)
  • 50ml whipping cream

FOR THE SPICED ONION TOPPING:

  • 2 onions, very finely sliced
  • 15g butter
  • 1½ tsp olive oil
  • ½ tsp ground cinnamon
  • 1 red chilli, deseeded and finely sliced
  • 3 tsp soft dark brown sugar
  • good squeeze of lemon juice
  • a small bunch of coriander or mint, roughly chopped

Heat the oil in a large casserole and brown the lamb, then scoop the lamb out and set aside.

Add the onions, celery and carrots to the same pan and cook until golden. Add the garlic and spices and continue to cook for another minute. Return the lamb to the pan and add the flour. Stir for a minute, then add the stock, zest, juice, raisins and tomato purée. Bring to the boil, then simmer for 45 minutes. You will need to keep stirring now and then to prevent the mixture from sticking. It should be thick but if it looks dry add a little more stock. Add the pine nuts.

Boil the potatoes and parsnips separately until soft. Drain the potatoes, then cover with a tea towel and  lid and allow to dry out over a low heat. Drain the parsnips and add to the potatoes. Heat the butter for the crust in a large saucepan with the spices. Add the potatoes and parsnips and mash, then add the cream and season to taste.

Preheat the oven to 180C/350F/gas mark 4.

Spoon the lamb into a large pie dish, spread the mash on top and bake in the oven for 25 minutes or until golden and bubbling.

Meanwhile, fry the onions for the topping in the butter and oil until golden. Turn up the heat and keep cooking until starting to crisp. Add the cinnamon, chilli, salt, some salt & pepper, and sugar. Cook until slightly caramelised, then squeeze over the lemon juice and mix in the herbs. Pile the onions on top of the pie to serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011.)

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Shepherds pie

We made this from left-over slow roast lamb that we’d cooked for Sunday lunch. If you haven’t made Shepherd’s pie with cooked roast lamb we highly recommend it. Really comforting and delicious – there’s no better way to treat your leftovers!

Wine Suggestion: we opened a Domaine de Boède La Pavillon which is made by Chateau de la Negly close to Narbonne in the Languedoc. This wine may be just an IGP (the old Vin de Pays) but you can tell that just as much care has gone into this as the Chateau’s AC wines.  Juicy raspberry and cassis aromas with a touch of black pepper and cinnamon. A  round and generous palate is followed with silky tannins and hints of liquorice. Aim for a juicier style of wine with a medium body.

Shepherd’s Pie – serves 4 to 6

  • 25g butter
  • 2 onions, diced
  • 2 cloves of garlic, crushed
  • 500g cooked lamb, cut into roughly 1 cm pieces
  • 25g plain flour
  • 500ml chicken stock
  • 1 tbsp tomato purée
  • 2 tbsp chopped chives
  • 700g mashed potato (made with some milk and butter)

Preheat the oven to 180C/350F/gas 4.

Melt the butter in a saucepan over a medium heat until foaming, then add the onions and garlic and cook for about 5 minutes or until soft but not browned.

Stir in the flour and cook for a minute, then add the stock and tomato purée, bring to the boil and season with salt and pepper. Stir in the lamb and the chopped chives.

Pour the lamb mixture into an ovenproof dish and cover with the mashed potato.

Bake in the oven for 30 to 40 minutes or until golden brown and bubbling. Serve with some veg on the side.

(Original recipe from Rachel’s Everyday Kitchen, by Rachel Allen, HarperCollins, 2013.)

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