Lamb Leftovers
Roast lamb on Easter Sunday is a tradition that doesn’t have to stop this year, although you may well be feeding fewer people. If that's the case, Waitrose & Partners food editor Alison Oakervee has put together some great ideas here for the leftovers using store-cupboard ingredients
ROAST LAMB
For a classic Easter roast, a whole leg of lamb will serve 6-8, and a half leg will serve 2-4. Remember that leftovers can be transformed into delicious new meals. There are plenty of ways to add flavour to lamb, but even just roasting it simply with garlic and sprigs of rosemary will impart a wonderful flavour into the meat
Heston’s roast leg of lamb
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Easy roast leg of lamb with lemon and oregano
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Slow-roast half leg of lamb with garlic, honey & cumin
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Leg of lamb with redcurrant jelly glaze
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TAKE ON FLAVOUR
Lamb is also great at standing up to much stronger flavours. Try marinating it in sherry or red wine with garlic overnight, or a mixture of yogurt and turmeric
Diana Henry’s slow cooked leg of lamb with sherry
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Roast ale lamb
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Slow-cooked Mediterranean lamb
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Leg of lamb with crispy Italian crust
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REST, ALWAYS
The secret for all roasts is to allow the lamb to rest for 20-30 minutes before carving and serving
Next-day lamb ragù
A rich and unctuous stew using any leftover lamb and ingredients from your cupboards. Toss with pasta or spoon over mash
3 MORE WAYS WITH LAMB LEFTOVERS
Sandwiches or wraps
Fill a soft white bread roll with slices of cold roast lamb and a generous dollop of mint sauce. Alternatively, pan-fry slices of lamb and then serve in warmed wraps or flatbreads. Add red onion and cherry tomatoes, if you have them, and sprinkle with mint leaves for a final flourish
Speedy tagine-style
Shred leftover lamb into bitesized pieces, then add to a pan of softened sliced onions and garlic, with a heaped teaspoon or two of ras el hanout spice mix, a can of chickpeas and a can of chopped tomatoes with some stock or leftover gravy and a splash of water. Simmer, then serve with wilted spinach and wraps or couscous.
Salads
Griddle slices of cold lamb until piping hot, and serve with chunks of cucumber, shredded mint, peas and a little feta crumbled over, plus a drizzle of extra virgin olive oil. Mix well and serve in bowls with crusty bread.