Leftover Roast Lamb Moroccan Style Wraps Recipes

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20 BEST WAYS TO USE LEFTOVER LAMB



20 Best Ways to Use Leftover Lamb image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Leftover Lamb Ragu
Leftover Roast Lamb Curry
Leftover Roast Lamb Gyro with Tzatziki Sauce
Leftover Lamb Stew
Leftover Roast Lamb Shepherd's Pie
Leftover Lamb Pizza
Roast Lamb Burning Love
Leftover Lamb Tagine
Irish Dingle Pie
Leftover Greek Lamb Moussaka
Leftover Lamb Biryani
Leftover Roast Lamb and Winter Vegetable Soup
Leftover Lamb Korma
Leftover Lamb Sliders
Lamb Fajitas
Leftover Lamb Pasta Sauce with Eggplant
Leftover Roast Lamb Hotpot
Leftover Lamb Shakshuka
Lamb Tacos
Greek Lamb Baguette

Steps:

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

Nutrition Facts :

LEFTOVER MOROCCAN STYLE LAMB AND BEEF SPICY COUS COUS



Leftover Moroccan Style Lamb and Beef Spicy Cous Cous image

I used the leftovers from my pot roast lamb for this I removed the remaining meat from the bone of the lamb. You could make this with just beef but the remaining juice and fat from the roast lamb tastes nice in the stew, you can use lamb beef or whatever you wish in this. I cooked this in the same enamel pot I used for the lamb. If your not making this with leftovers you may want to add a tablespoon of olive oil to the mix. I used my fruity African spice rub in this please see recipe on zaar

Provided by cakeinmyface

Categories     Lamb/Sheep

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

100 g roast lamb (Leftover from a lamb roast)
200 g grams carrots (chunky chopped)
100 g onions, sliced (1 onion)
100 g spring onions (chunky sliced)
300 g stewing beef
100 g celery
300 g plum tomatoes
2 tablespoons of african dry rub seasonings (see recipe)
1 beef stock cube
200 ml water
50 g raisins
50 g dried apricots (chopped)
1 cup red wine
100 g couscous

Steps:

  • Soak you raisins and apricots In the red wine for about an hour.
  • Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
  • Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
  • Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
  • Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
  • Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.

Nutrition Facts : Calories 556.5, Fat 19.8, SaturatedFat 7.9, Cholesterol 74.8, Sodium 292.1, Carbohydrate 59.3, Fiber 7, Sugar 26.3, Protein 26.7

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