Lamb is the only meat I don’t like cold in a leftover salad and as it isn’t the cheapest meat in the world it is satisfying to get another meal out of it. This recipe is simple but really tasty as I used spices and herbs on the slow roasted lamb. Perfect for Monday or Tuesday night.
Ingredients (serves 2)
- 3 medium carrots, scrubbed and finely diced
- 3 banana shallot, peeled and finely diced
- 2 garlic cloves, peeled and finely chopped
- bowl of leftover lamb, roughly chopped and fat removed
- 1 lamb or beef stock cube
- 2 tbsp tomato purée
- 1 tsp dried herbs, I used oregano
- 1 tbsp runny honey
- Pinch of chilli flakes
- Tin of tomatoes, I used the herb variety
- Splash of Worcester sauce
- Sea salt and black pepper
- 2 tbsp of grated Parmesan
- Olive oil for frying
- heat a glug of oil in a saucepan over a medium heat. Add the carrots and shallots and cook for 4-5 minutes or until softened.
- Add the garlic and cook for a further minute until fragrant.
- Tip in the cooked lamb, add the tomato purée and cook the paste for a minute giving it a good stir to coat everything.
- Next sprinkle in the stock cube and add the dried herbs, honey, chilli flakes, tomatoes and Worcester sauce. I also added half a tin of water to mine so it was wet enough to reduce. Have a taste and season, I used about 1/4 tsp of salt and pepper.
- Bring to the boil the simmer for 40-60 minutes making sure it doesn’t dry out.
- Serve with pasta cooked to instructions and grate over some Parmesan.