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!
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
Butter
Tuscan seasoning
Salt
Pepper
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