Sainsbury’s are currently pushing us to make more of your leftovers. Growing up, we always had a roast on a Sunday and leftovers for the next day or two afterwards. As often as I can, I like to do the same. I think it’s well worth spending a little more, buying a larger joint with the assumption there will be 3, 4 or possibly 5 dinners out of the one roasting joint! That’s the case with this lamb and veg pie, made from succulent lamb leftovers. Leftovers also went into my L & P, lamb boulangere.
If you’re not convinced you’re going to use the meat in the next day or two, slice the meat and freeze in portions. I tend to measure out about 250g roast meat as this a good size to scale up or down. Then you only need to bring out a bit at a time.
As well as this lamb leftovers bonanza, I also sliced up some roast pork. I made a pork rendang, based on this great beef rendang recipe. And here’s pork meatballs, blitzed up with a few going off cream crackers and a handful of chopped herbs, served with linguine and tomato courgette sauce.
So it doesn’t have to be just ham egg and chips or sandwiches – although there’s nothing wrong with either of those! – but wherever you’d use meat in a recipe, you can probably use roasted meat instead. You’ll be able to make it much quicker as most of the cooking is already done.
Here’s a great selection of recipes from Sainsbury’s for making the most of your leftovers.
Want more leftover recipes? Try a potato pancake stuffed with goodies, a risotto made with stock from the carcass, or follow Sainsburys #foodgofurther hashtag on Twitter.
- 200g flour
- 50g butter, cubed
- 50g lard, cubed
- 250g leftover lamb
- 1 swede, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, diced
- 1 teaspoon mixed herbs
- 1 teaspoon English mustard
- 400ml chicken stock
- First make the pastry. Rub the fats into the flour until it's all crumbly, then add a little water until it comes together into a smooth dough. Leave to rest in the fridge until needed.
- Preheat the oven to 180C. Pop the lamb, veg, mustard, herbs and stock into a baking dish. Roll the pastry to the thickness of a pound coin and cover the pie. Slash the lid to allow the steam to escape, and brush with an egg or milk wash if you have some spare. If you've got some, a little sprinkle of coarse sea salt on top will be a great flavour punch. Pop in the oven and bake for 30 mins until golden and risen. Serve with greens and gravy.
This recipe is a take on a boulangere, potatoes simmered in stock. Made with leftover roast lamb coated in Lea & Perrins what else could I call it but “L&P”, lamb & potatoes. It could be made just as well with beef and slipping a few bits of veg in there wouldn’t go amiss. I served mine with peas in mint butter, and a blob of pickled red cabbage.
I’m not sure I don’t ever have a bottle of Lea & Perrins Worcestershire sauce in the cupboard. When an instant acidic, savoury pep is required a few splashes brings something to life. When there’s leftovers tasting a little flat or sad, L&P is a great standby.
If you’re looking for more inspiration, check out the Lea and Perrins Worcestershire Sauce YouTube channel. And here are those Sorted chaps making a spaghetti bolognese with it.
Those links up there are sponsored, but don’t let that distract you from a great lamb & potatoes recipe.
- 250g leftover roast lamb
- 750g white potatoes, thinly sliced
- 1 sprig rosemary, very finely chopped
- About 10 tablespoons Lea & Perrins Worcestershire sauce
- 400ml hot chicken stock
- Preheat the oven to 180C and get a frying pan over a high heat.
- Add a dash of oil, add the rosemary and the lamb and stir fry for a minute. Splash over the Worcestershire sauce and kep shaking and stirring the pan to coat the meat in a sticky glaze. When the lamb is sticky, remove from the pan.
- In a baking dish put a layer of half of the potatoes and season well. Add the lamb over the top, then another layer of potatoes and season again. Add the stock until just reaching the tops of the potatoes, cover with foil and bake for about 30 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are tender.
I make no attempt to hide my love of Ottolenghi’s cooking. Since Plenty swept on to my bookshelf in 2010, his recipes and techniques have informed the way I cook on a weekly basis. It’s the tastes and combinations alien to my palette that interest, as his heritage brings with it exotic and fun flavours.
In his latest book, Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press, £27), he and long-time partner Sami retrace their shared childhood growing up in Jerusalem. A town that is politically complicated, cross-pollinated with religion and pilgrims from all over the world cannot help but produce a diverse and fascinating culinary history. Sami and Yotam grew up either side of the city and had simultaneously very different and very similar upbringings.
The book is at once a cookbook, cultural snapshot and history of this unique city. The personal affection for their childhood haunts radiate from every page, and this love transfers to the food. Pistachios, pomegranate molasses and parsley abound, with spices and herbs packed into every dish.
Aubergines feature prominently, as in this recipe with lamb and pine nuts. It’s spicy, sweet and sour and very meaty. I made a slight adjustment to the original, making more of the sweet-sour tomato sauce that accompanies it. There was also call for tamarind paste but I know I’ll use it once then it will rot away in my cupboard, so I used a little brown sauce instead, which is essentially tamarind processed just enough to make palatable to the English. It’s just the thing for Autumnal nights, and makes great leftovers the next day too.
Aubergines stuffed with lamb and pine nuts (serves 2 with plenty left):
2 aubergines halved lengthways
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1 onion, finely chopped
300g lamb mince
30g pine nuts
1 squirt tomato puree
1 tablespoon caster sugar
1 tablespoon brown sauce
2 cinnamon sticks
- Preheat the oven to 220°C. Brush the aubergines with oil, salt and pepper and put skin side down in a roasting tray. Roast for 20 mins and put to one side.
- While the aubergines roast fry the onion in a little oil. Add half the cumin, paprika and cinnamon. After the onion softens add the lamb, pine nuts, tomato puree, sugar and season. Cook for a further 10 minutes.
- Turn the oven down to 180°C. Spoon the lamb mix on top of the aubergines, and then in the frying pan add the passata, brown sauce and remaining spices. Bring to a simmer and pour around the aubergines. Cover with foil and bake for a further 1 hour 30 minutes until the aubergine are completely soft. Serve with creme fraiche and rice.
There’s no shortage of burger recipes on this blog, but that doesn’t mean there isn’t room for one more.
I was sent a bottle of Frank’s Red Hot sauce in the post. It’s not a condiment I usually use but after a little taste I found it really interesting – very hot of course, but with a very pleasant fruity taste. I thought it would work really well at cutting through the richness of lamb in these burgers, and if it all proved too much then the mint mayonnaise rushes in at the end to put out the fire. A great combo, and I’m definitely converted to hot sauce!
PS. I’ve been pointed to this bonkers competition of Frank’s, where you can win a “massive” TV.
Red hot lamb burgers (makes 4):
400g lamb mince
1 tablespoon Frank’s Red Hot Sauce
1 tablespoon mint, finely chopped
1 beef tomato, sliced
4 soft rolls
- Combine the mince with the sauce and a good pinch of salt. Form the lamb into 4 patties but try not to compress them too much – you want to keep a nice loose texture.
- Preheat a frying pan to pretty darn hot. Add a splash of oil and fry the burgers for 3-4 minutes each side.
- While the burgers are cooking mix the mint and mayonnaise together. Lightly toast the rolls.
- When the burgers are browned on both sides, slam into a bun, layer on a tomato slice, slather with minty mayo and gobble up.
Flushed with the success of Simon Hopkinson’s stunning lamb breast dish, I felt the only way it could be improved is with the addition of curry spices. The Indian flavours I felt would surely go well with rich lamb. At the same time I stumbled upon other people doing the same dish, such as Girl Interrupted Eating. She’d chosen to do this in the slow cooker so I thought I’d do the same. I asked if she’d fried the onions off beforehand, as in my experience onions aren’t good at breaking down in a slow cooker. However in my haste I got on and cooked them off anyway, before Becky could reply that she didn’t!
Mine turned out very nice – warming and spiced and just breaking through the fatty lamb. It kinda tasted like it had been baked in mango chutney. Juicy and filling, not what you’d call a light dinner! Good fun though.
Curried lamb breast baked with onions (serves 4):
800g lamb breast
3 onions, sliced
1 thumb-sized piece of ginger, peeled
3 garlic cloves, peeled
1 large bunch of fresh coriander
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chilli powder
6 curry leaves
- Pre-heat your slow cooker to low.
- Heat a little oil in a large frying pan and sear the lamb on each side. Put to one side while you fry the onions gently.
- Remove the leaves from the coriander bunch and reserve for later. Put the stalks on a chopping board with the garlic and ginger and chop together to a chunky paste. When the onions have softened add the coriander / garlic / ginger mix. Fry for a minute and then add all the spices, frying for another minute.
- Add half the onion mix to the slow cooker, pop the lamb on top then add the remaining onions. Add a splash of water and pop the lid on for about 6 hours, or until the lamb can be pushed apart with a spoon.
- Remove the lamb to the side for one minute so you can remove any bones or gummy bits of skin ‘n’ stuff that lamb breast can have. Pop a sieve on a saucepan and put the onions into the sieve. Put the lamb and drained onions with a sprinkle of salt back into the slow cooker while you work on the reserved liquid.
- Simmer the liquid until reduced by half, add a dash of white wine vinegar and the coriander leaves. Dish up the lamb and onions, spoon over the sauce and serve with crispy cauliflower.