Access Allied Health

Recipe: spicy leftover lamb

Access Allied Health - Thursday, February 15, 2018

What do you do with your tub of leftover lamb roast sitting in the fridge? If you're looking for ideas, this spicy lamb is worth a try.  It's packed with flavour and has a bit of a kick to it too.  The lamb, combined with the tomatoes, give this little mid-week gem the added bonus of being an iron rich meal. Serve with steamed greens and some optional crusty bread.


4 tbs flat leaf parsley chopped
3 tbs sweet paprika
2 tsp crushed chilli
1 tsp ground cumin
1 1/2 tbs olive oil
4 cloves of garlic
2 x 400g cans of diced tomatoes
150g cherry tomatoes halved
1/2 tsp salt
1 tbs brown sugar
3 cups cooked lamb roast
4 tbs lemon juice
black pepper


  1. In a small bowl, combine the flat leaf parsley, paprika, chilli and cumin.
  2. Add olive oil to a  large saucepan, add garlic and fry on medium heat till golden.  Add the combined spices and stir for 1 minute.
  3. Add 2 x 400 cans of tomato, extra cherry tomatoes, salt and sugar and stir to combine.
  4. Add cooked lamb and stir to combine.
  5. Once the mixture comes to the boil, reduce heat and simmer for 10 minutes and then remove from the heat.  Add the lemon juice and black pepper as desired.
  6. Serve in bowls and garnish with fresh flat leaf parsley   

Serves 4
Preparation time: 15 minutes Cooking time: 15 minutes

: If you don't like it too spicy you could try halving the spices. 

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