As the nation winds down after the Easter period, many of us are likely to be asking ourselves two questions: firstly, why did I indulge in so much chocolate? And, secondly, what will I do with my leftover Easter Sunday roast lamb?
If you have lamb leftovers, why not take a look at our trio of tasty recipe ideas, guaranteed to add some excitement to your post-Easter menu?
Whether it’s classic shepherd’s pie or something a little different, these culinary creations are guaranteed to suit your palate.
Classic Shepherd’s Pie
A classic recipe perfect for using up leftover lamb.
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- 500g lamb mince
- 2 tbsp tomato puree
- Worcestershire sauce
- 500ml beef stock
- 900g potatoes, cut into chunks
- 85g butter
- 3 tbsp milk
- Heat the oil in a medium pan and add the chopped onion and carrots.
- Once the vegetables are soft, increase the heat, add the minced lamb and brown, tipping away any excess fat.
- Add the tomato puree and Worcestershire sauce, then fry for a few more minutes.
- Pour over the stock and bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
- Heat the oven to 180C/fan 160C/gas 4.
- Boil the potatoes for 10-15 minutes, until tender. Mash with butter and milk.
- Place the mixture into an ovenproof dish and top with mash.
- Bake for 20-25 minutes, until the top is browned.
- Leave to stand for 5 minutes before serving and enjoy.
A Moroccan-style stew is a superb and flavoursome way to make use of your roast lamb leftovers.
- 500g lamb, cut into bite-size pieces
- 2 tsp paprika
- 3 tsp ground cinnamon
- 2 x 400g cans chopped tomatoes with olive oil and garlic
- 1 tbsp finely chopped parsley
- Heat a large, non-stick frying pan.
- Cook the lamb well on all sides without putting in additional oil.
- Tip in the spices and fry for a further minute until the flavours are brought out.
- Add the chopped tomatoes and parsley.
- Bring to the boil and simmer, with a lid on, for 30 minutes, or until the lamb is tender.
- Serve sprinkled with parsley and enjoy.
This easy version of the popular Greek dish is perfect for the post-Easter period.
- 1 large aubergine
- 150g 0% fat Greek yoghurt
- 1 egg, beaten
- 3 tbsp parmesan, finely grated
- 400g can chopped tomatoes with garlic and herbs
- 4 tbsp sun-dried tomato puree
- 400g leftover boiled potatoes
- Heat the grill to high.
- Brown the lamb in an ovenproof frying pan over a high heat for 5 minutes.
- Prick the aubergine with a fork and microwave on high for 3-5 minutes, until soft.
- Mix together the yoghurt, egg and parmesan, then season lightly.
- Stir the tomatoes, puree and potatoes with the lamb mixture, season and heat through.
- Smooth the surface of the lamb with the back of a spoon and add sliced aubergine to the top of the mixture.
- Pour the yoghurt mixture over the top of the aubergines and smooth out evenly.
- Grill until the topping has set and turned golden.
- Serve and enjoy.
Make the Easter period last a little longer with these three dishes, which are sure to tempt your taste buds.
If you like the look of this tasty trio, check out the Ovenu blog, where there is a whole host of other recipe ideas and top tips.