Sunday, April 6, 2014

Leftover lamb roast dinner

Oh my goodness. I can’t believe it’s been almost a year since I posted here.
I guess life’s been keeping me quite busy!

So I’m here tonight to boast. Yep. Let’s be honest. Because I just cooked the most amazing dinner using leftover lamb roast!

It went a little something like this:

You’ll need:
Shredded roast lamb
Finely diced smoked pork neck
Diced new potatoes (skin on)
Sliced onion
Finely sliced carrot
Shredded cabbage (we actually used wombok)
Olive oil
Tuscan seasoning

Par-cook your potatoes (no water needed) in the microwave then toss them in some Tuscan seasoning (which is basically rosemary, parsley, salt and garlic).
Heat a small amount of olive oil in a large non-stick pan at high heat, and fry off your smoked pork. I will admit, I COMPLETELY forgot to put the pork in my version tonight, because hubby put the pork in the fridge, and I forgot about it! I am imagining though that the addition of the salty pork would have taken this meal from amazing to phenomenal.
Once the pork has browned, add those potatoes and fry until they’re gorgeous and brown.
Toss in your sliced onions and carrots in and cook for a minute or two, until the onion starts to soften.
Stir through a knob of butter (about 70g).
Add your shredded lamb and allow it time to brown a little.
At this point, you want to throw in your cabbage with another small knob of butter. We used wombok, because we had it in the fridge, but ordinary cabbage would work too.
Season with some salt and pepper and pop on a lid, to allow the cabbage to wilt.

So there you go. One pan. Happy kids. And one suitably impressed husband.

And I didn’t have to do the washing up!

x Bec

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