Leftover roast lamb stir-fry

Name: Leftover roast lamb stir-fry
Cook time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 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

Easy
February 2020

Easy
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…

Dairy-free recipes

Nutrition: per serving

Calories: 397kcals
Fat: 9.6g (3.6g saturated)
Protein: 22.9g
Carbohydrates: 51.6g (4.9g sugars)
Fibre: 6g
Salt: 2.3g

Nutrition: per serving

Calories: 397kcals
Fat: 9.6g (3.6g saturated)
Protein: 22.9g
Carbohydrates: 51.6g (4.9g sugars)
Fibre: 6g
Salt: 2.3g

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Ingredients

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

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

Method

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.

Method

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.