Leftover roast lamb stir-fry

Leftover roast lamb stir-fry
  • Serves icon Serves 4
  • Time icon 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

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

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

Method

  1. In a bowl, mix together the chilli and soy sauces, lime juice, lemongrass, ginger and a good grinding of black pepper.
  2. 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.
  3. Meanwhile, soak the noodles in a large bowl of boiling water. Drain and run under cold water to stop them sticking.
  4. 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.

delicious. tips

  1. 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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