Leftover roast lamb stir-fry

  • Portion size: Serves 4
  • Hands-on time 20 min
  • Difficulty: easy

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

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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
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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.
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  5. 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.

Nutrition

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

Quick wins & tips

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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