Leftover lamb with corn and peas in cheese gravy

Another busy day and on the way home I got a call from work to check something out. It meant my plan for takeaway was thwarted because once I’m home I don’t want to go out again.

I had the last of the lamb in the refrigerator from the weekend roast lamb shoulder. I looked in the freezer and saw some corn cobs and peas.

Ingredients

• Leftover lamb
• Frozen corn cobs
• Frozen peas
• Grated cheddar cheese
• Worcestershire sauce
• Queensland nut oil
• Corn flour

Instructions

1. Look in the refrigerator and wonder what to eat.
2. Pull out the Tupperware™ container with the leftover lamb shoulder meat.
3. Cut up the lamb in small pieces.
4. Squirt some Queensland nut oil into a hot frypan.
5. Toss in the lamb pieces and stir around.
6. Add a couple of frozen corn cobs.
7. Squirt in a few squirts of Worcestershire sauce.
8. Turn the heat down and add a lid to the frypan.
9. Simmer and heat for about eight minutes.
10. Remove the lid and add in some frozen green peas and put the lid back on for a few minutes.
11. Make a slurry with corn flour and water.
12. Remove the lid and pour in the slurry and stir and watch the liquid thicken.
13. Add in a handful of grated cheddar and stir and turn the heat off.
14. Plate up and inhale.

Feeling tired and hungry