Leftover roast lamb stir-fry
- February 2020
- Serves 4
- Hands-on time 20 min
A wonderful way to use up leftover lamb (or any roast meat), try our 20-minute leftover roast lamb stir-fry for a quick and healthy dinner.
Still need to use up leftover roast lamb? Try using it in this shepherd’s pie…
- 9.6g (3.6g saturated)
- 51.6g (4.9g sugars)
- 4 tbsp chilli sauce with garlic (we used Lingham’s)
- 4 tbsp soy sauce
- Juice 2 limes
- 1 lemongrass stick, outer leaves discarded and finely chopped
- 4cm piece fresh ginger, grated
- Splash vegetable oil
- 1 head broccoli, separated into florets, stalk sliced
- 3 nests dried rice noodles (we used Mama Instant Rice Vermicelli Noodles)
- 150g cooked leftover roast lamb, sliced (see tip)
- 20g fresh coriander, chopped
- In a bowl, mix together the chilli and soy sauces, lime juice, lemongrass, ginger and a good grinding of black pepper.
- Heat a splash of oil in a wok or large frying pan. Add the broccoli, then stir-fry over a high heat until tender and slightly charred.
- Meanwhile, soak the noodles in a large bowl of boiling water. Drain and run under cold water to stop them sticking.
- Add the lamb (see tip) to the wok/pan with the broccoli, then stir-fry until hot. Stir in the sauce, then heat through for 1 minute. Add the noodles and toss to coat in the sauce, adding a little water if needed. Serve garnished with chopped coriander.
Make it veggie: instead of leftover lamb, add frozen edamame beans and/or cubes of marinated tofu to the stir-fry.
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