Glazed Re-fried Lamb

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.Picture of glazed lamb dinner on plate

Serves 2

Ingredients:

A few ounces Leftover roast lamb
1 tablespoon Mint jelly (homemade, if you have it!)

Directions:

  1. Heat a medium sized non-stick frying pan on medium/medium-high heat. Do not add any fat.
  2. Slice lamb pieces across the grain; place in pan. They will brown up nicely in their own fat.Picture of sliced lamb browning in frying pan.
  3. When mostly browned, add mint jelly, and stir around while it melts and gets bubbly and sticky.Picture of lamb being glazed in frying pan
  4. Serve with a starch food and vegetables of your choice.
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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Leftovers, Recipes
One comment on “Glazed Re-fried Lamb
  1. […] two: Glazed re-fried lamb with corn on the cob, steamed beans and beet tops (all veggies late offerings from the […]

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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