Do you have some leftover lamb roast in your fridge from last night’s dinner?
Because here’s a great leftover lamb recipe for you to try out!
What do you think about a pulled lamb sandwich for lunch today to give that leftover lamb a second chance then? I already made a hearty leftover lamb parmentier before (a French style shepherd’s pie) topped off with a creamy potato mash the other day for dinner.
But let’s go for a lamb lunch and make sandwiches this time!
Pulled Lamb Sandwich with Mushy Peas
Even with limited ingredients in your fridge or pantry you can still make delicious sandwiches.
One of my favorite sandwich toppings is crunchy stir fried onions or even freshly pan fried caramelised onions. And it’s so easy to make… I bet that you even have a couple of onions in your kitchen all the time! So caramelised onions are a lovely sandwich topping, and hotdog topping as well.
And how about the idea of mushy fresh mint and pea mash then?
Well do I really have to explain that combo? Lamb and minty green peas… I’m sure I don’t need to say more. It just works, what more do you want me to say about it. Try it!
Well I can assure you that these pulled lamb sandwiches were a big hit for lunch, we loved them!
Do you have leftover roast lamb in you fridge?
Then try out these sandwiches! Or how about my lamb parmentier which kind of looks like a French style shepherd’s pie. Pulled lamb roast topped off with a creamy potato mash… What a great leftovers dinner!
Leftover lamb roast? Then how about a pulled lamb sandwich?
- 5,5 oz leftover lamb roast (155 g), shredded
- 1 medium fresh tomato sliced
- 1 small red onion sliced
- 2,5 oz frozen green peas (70 g)
- a handful fresh mint finely chopped
- 4 thick slices bread toasted
- olive oil
- garlic powder
1. Pour a little drop of olive oil in a non-stick casserole and add the sliced red onion. Season with a pinch of pepper, salt and garlic powder.
2. Place the casserole over medium-high heat and stir fry the onion for 5 minutes until it starts to soften a bit. Then take the onion off the heat and let it cool. It should still be a little crunchy but without the sharp onion taste.
3. In a small saucepan add a little drop of olive oil and the frozen peas. Season with a pinch of pepper, salt and garlic powder.
4. Place the pan over medium heat and cook the peas for 5 minutes until thawed. Then add a drop of water and cook the peas for 5 more minutes until soft and easy to mash. Add the freshly chopped mint.
5. Mash the peas. You can puree them quickly in a blender too but keep the pea mash still chunky. Check the seasoning of the pea mash and add extra pepper, salt or garlic powder to taste if necessary. Let the pea mash oil down. Then toast the bread. Top 2 slices with tomato, pea puree, the shredded lamb and the crunchy red onion. Cover with another slice of bread, secure the sandwich stack with a toothpick or a skewer and serve.