Lamb leftovers with spring greens

Show ingredients


Lamb leftovers with spring greens

Main Serves 4 35 min
A great way to use up the remainders of your Sunday lamb roast. Serve with a dal to make it into a full meal.


  • 400g spring/summer greens, shredded
  • 30g butter
  • 150g cooked lamb (plus stuffing), cut into thick matchsticks


Prep time: 5 min
Cooking time: 30 min
  • Step 1

    Shred the greens, stalks and all, chopping the stalks finer than the leaves. Cook slowly in a tightly lidded saucepan with a little water, for 10-15 minutes until al dente, stirring occasionally.
  • Step 2

    Add the butter, stir around until melted and cook for another 5 minutes. Add the lamb. Continue to cook, gently stirring
  • Step 3

    until everything is mixed together and hot. Serve immediately.

You may also like…