Leftover Lamb Casserole Food

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

LEFTOVER LAMB & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a medium frying pan saute the onion in butter until soft and lightly browned.
• In a medium sized casserole combine the sauteed onions with the remaining ingredients, add salt and pepper to taste.
• Bake covered for 45 minutes.

LEFTOVER LAMB CASSEROLE

Steps:

• Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
• Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.

EASY LEFTOVER LAMB CURRY

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

LEFTOVER LEG OF LAMB STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
• Remove from the heat and cover.
• Bake in the preheated oven until lamb is tender, 2 to 3 hours.

LEFTOVER LEG OF LAMB STEW

Steps:

• In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
• Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
• Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
• Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
• Serve with a fresh sprig of parsley and peasant bread. YUM YUM!

LOVELY LEFTOVERS LAMB HOTPOT

Steps:

• Preheat the oven to 200oC (fan 180oC).
• Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour.
• Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.
• Add the Worcestershire sauce to the pan to deglaze and then add the stock. Simmer for 10 minutes, stirring occasionally, then season.
• Tip the lamb mix into an ovenproof dish. Slice the potatoes and layer them on top. Brush the top with the remaining olive oil and season.
• Cook in the oven for around 30 minutes until the potatoes are golden.