Leftover lamb for Sunday lunch

Photograph of leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch. Gary Lum.

Leftover slowly roasted lamb shoulder roll

Photograph of Slowly roasted lamb shoulder roll with fennel salad. Gary Lum.
Slowly roasted lamb shoulder roll with fennel salad

Last night I slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch.

Ingredients

  • Leftover lamb
  • Celery
  • Carrot
  • Cream
  • Red wine
  • Worcestershire sauce
  • Dried Italian herbs
  • Almond flakes
  • Crushed peanuts

Instructions

  • Slice a stick of celery and a carrot.
  • Sauté in a non-stick frypan.
  • Finely chop some leftover slowly roasted lamb shoulder roll.
  • Add to the frypan with the celery and carrot.
  • Shake in some dried Italian herbs.
  • Sauté until the lamb starts to caramelise.
  • Add a splash of red wine to deglase the frypan.
  • Add in the cream and some Worcestershire sauce.
  • Add in the almond flakes and crushed peanuts.
  • Serve in a bowl and eat with chopsticks.
PHotograph of leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch. Gary Lum.
Leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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