Left-Over Lamb And Peas – Spring In A Plate

Left-Over Lamb And Peas – Spring In A Plate

You’ve had your Easter dinner and more than likely it was lamb. If you’re anything like me, you might have done a joint big enough for ten people when in fact, you’re only a small family. You’re now left with two thirds of a gigantic leg of glorious lamb and you don’t want to waste it but what to do, what to do? Does this sound familiar at all? 

It will be of no great surprise that I spent the day imagining what I was going to do with some of the left overs. Tomorrow will be lamb stir-fry but tonight, it’s lamb and peas, baby. 

A short list of ingredients and you will only need the one pot. This is the ideal mid week dinner and I can see myself doing a variation on that theme more regularly. 

The main veg in this dish is green garden peas and that’s not something I do very often. I normally use just a handful of peas as a way to add a green pop to my meals but they shine in this recipe. I always have a bag of frozen peas in the freezer and so this made tonight’s dinner both economical and handy. 

Ingredients 

  • One bag of frozen peas
  • Left over lamb (I’ll let you be the judge of what amount of meat you want to use, you can have a look at the ratio in my picture for inspiration) diced
  • One onion
  • Lamb jelly (the gelatinous juice from the roast lamb I kept from the previous day – I only had to scrape the fat off) or a stock cube
  • Wild garlic
  • Juice of half a lemon
  • One good pinch of sea salt
  • A few chili flakes for good luck
  • A few slices of butter for love

Method

  • Slice the onion and add it to the pot with the diced meat. Cover and cook on low heat for ten minutes. The meat will render fat and juice and will keep the onions moist. Do keep an eye out that they don’t burn. You want them transparent, not blackened.
  • Add the frozen peas and mix. Cover and keep it on the hob on medium heat for another 10 min or until the frozen peas are cooked and warm. 
  • Add the rest of the ingredients. You will find the wild garlic wilts instantly from the heat. 
  • Season and eat. 

 

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