Having given you ideas for using leftover lamb, I thought I ought to share a recipe or two. This one is good for using odd shaped pieces cut from a bone, and is so quick, it’s ready faster than boiling corn on the cob.
|A few ounces||Leftover roast lamb|
|1 tablespoon||Mint jelly (homemade, if you have it!)|
- Heat a medium sized non-stick frying pan on medium/medium-high heat. Do not add any fat.
- Slice lamb pieces across the grain; place in pan. They will brown up nicely in their own fat.
- When mostly browned, add mint jelly, and stir around while it melts and gets bubbly and sticky.
- Serve with a starch food and vegetables of your choice.