What I ate: Shredded lamb pasta
So I had a satisfying roasted lamb over the weekend, but seeing as how I roasted a whole 2+kg lamb shoulder, I was bound to have leftovers. Well, waste not want not, and I think this is a fantastic way to use up those bits of lamb left in your fridge.
For space, I shredded the lamb after the roast had cooled and store it away in an airtight container in the fridge. So for a quick lunch (or weeknight dinner) I just took that pasta and added it to:
- Cooked pasta (just boil it to just under al dente)
- Sliced black olives
- Semi dried tomatoes, roughly chopped
- Lemon juice
It was just a matter of warming the lamb in a pat of butter, adding the hot, freshly cooked pasta over the top, then throwing in the tomatoes and olives to warm through, and then top with feta. A squeeze of lemon juice over the top, and off you go.
Feel free to add any other bits and pieces you have in your fridge - I just needed some acidity to cut through the lamb, so I think that other types of antipasto will do: roasted capsicum, charred eggplant, marinated feta...the list goes on.
What are your favourite ways to use up meat leftover from a roast?