Home > Stir-fry recipes > Leftover roast lamb stir-fry

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

Published: 11 Feb 20
Updated: 18 Mar 24

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…

Easy
February 2020

Test kitchen approved

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.