Roast lamb with spring herb crumbs
This iron-rich dish is ideal for a weekend with family and friends
Leftover lamb & potato pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- leftover lambabout 200g-300g/7oz-11oz
- 100g leftover gravyif you have any, or a splash of lamb stock
- leftover potatoesabout 250g/9oz
- 50g cheesegrated
- 2 tbsp breadcrumbwith mixed herbs
Nutrition: per serving
- kcal682
- fat36g
- saturates16g
- carbs39g
- sugars5g
- fibre4g
- protein47g
- salt1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.
