Pulled lamb hash and lamb rice paper rolls

The weekend forecast is grey and rainy but we have already had some brilliant days! Last weekend I decided to be lazy, skip breakfast and make a nice brunch. The weather was shining and brunch in the garden seemed very appealing. I decided to use some of the left over lamb. I love the flavor of lamb and the meat is great cold. This is why I indulged in cooking a whole shoulder for just two of us! As predicted, we were left with quite a lot!

 

Left over vegetable frittata 21April_LeftoverFrittata

 

Pulled lamb hash 

preparation time 5 minutes 

cooking time 10 minutes 

oven 180C or 350F

serves 2

Ingredients

  • a handful of pulled slow cooked shoulder of lamb (recipe here)
  • 2 slices of leftover frittata
  • 1/2 onion
  • 2 potatoes
  • 1/2 yellow pepper
  • 4 cherry tomatoes
  • 5 button mushrooms
  • 1 handful of chilli cress
  • oil for pan frying
  • 1 tsp paprika powder
  • 1 tbsp sesame seeds
  • salt & pepper to taste
  • 2 eggs

Slice the mushrooms, chop the onion, dice the frittata, peel and dice the potatoes. Chop the paprika and cut the tomatoes in half. Mix the oil with the spices and mix. Place the frittata, yellow pepper, mushrooms and the chopped onions in a bowl and add the spices. Mix until the spices coat everything, place on a teflon baking paper and put in the oven for 20 minutes. Add the pulled lamb after 10 minutes.

Last fry the eggs, the yolk whole if you wish, I cut the egg up and broke the yolk over the hash before adding the tomatoes and chilli cress before serving.

 

Hash with a broken egg yolk 21April_LambHashWEgg

 

There was still lamb left over, some went in to a sandwich, some for just snacking but I took the last of it and made rice paper rolls for lunch.

 

Pulled lamb rice paper rolls 

preparation time 10 minutes 

cooking time 0 minutes 

serves 2

Ingredients

  • A handful of pulled lamb
  • grated carrot
  • fresh mint leaves
  • coriander
  • fresh spinach leaves
  • 2 spring onions
  • chilli cress
  • rice papers, I used 8
  • cottage cheese
  • boiling water

Boil water, enough for a big bowl, this is for dunking the rice papers in to soften them up.

Grate the carrot, slice the spring onion, pull the lamb and remove the mint leaves from the stalks.

 

Pulled lamb 21April_PulledLamb

 

Prepared vegetables 22April_VegIngredients

 

Rice paper filling 22April_ReadyToRoll

 

Chilli cress, it is a lovely micro herb, it has a bit of a bite, more like a radish than chilli.

 

22April_ChilliCress

 

Ready to eat rice paper wrap22April_Rolls

 

I did a quick dipping sauce with lemon juice, sou sauce and a little fresh grated ginger. It was a quick and light, perfect for lunch.

 

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Comments
2 Responses to “Pulled lamb hash and lamb rice paper rolls”
  1. Nancy says:

    Wow…great uses of your leftovers! Delicious!

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