Do you have leftover lamb roast in your fridge? And are you also in for a little fusion cooking today? Then you will love these savory Thai style lamb salad rice bowls!
I was desperately in need of a delicious leftover lamb recipe.
And here’s why. Last night we had a classic birthday celebration here at home. And for such occasions we usually order a big ass leg of lamb for the whole family. Which we like to slow braise at a very low temperature and serve with the necessary side dishes.
This time we could lay our hands on a gorgeous slightly over 4½ lbs (2 kg) leg of lamb at the Moroccan butcher shop just around the corner. That should definitely be enough meat and food for 6 persons, so we thought and we were right.
It was absolutely delicious.
But there’s absolutely no way that we could have eaten all that meat all in one go. The six of us. So as usual after dinner I can put a bunch of yummy leftover lamb roast in my fridge.
Ready to use in another lunch meal or dinner the day after!
What would you do with it?
Thai Leftover Lamb Salad Rice Bowls
So we had leftovers, and I also happened to have a serious craving for Asian flavors.
Do you like Thai food? I have to admit that lamb is not a protein that you see a lot on a menu over there. Not that that is a problem, because I am always in for a little fusion cooking! Thai style lamb, I also like the sound of that.
So challenge accepted.
The most important part here in this leftover lamb salad is the strong soy sauce marinade. Because the roast lamb is quite strong on itself already, you need a bunch of extra powerful condiments and sauces to back it up. If you get that flavor balance right, then you are in for a real treat.
Give the shredded roast lamb and vegetables enough time to marinate because this will really add much more flavor and depth to these rice bowls. Don’t worry, the flavors won’t kill the lamb flavor. It is quite strong in taste as well.
Oh right, the rice.
I served this cold salad over cooked cold rice, yet another leftover I have to say. But I’m sure that freshly cooked or steamed rice will also work like a charm. Cold crunchy and zesty lamb salad over warm creamy rice, can’t go wrong with that.
But it’s up to you!
Are you looking for more leftover lamb recipes?
Then also check my pulled lamb sandwiches with mushy peas! Or how about a lamb parmentier? You can kind of compare it with a classic shepherd’s pie, but then in this case instead of lamb mince you can use that leftover lamb roast!
Try it, you will love it!
Thai Leftover Lamb Salad Rice Bowls Recipe
Got leftover lamb in your fridge? In for a little fusion cooking? Then you'll love these savory Thai style lamb salad rice bowls!
- 5,5 oz leftover lamb roast (155 g)
- 7 oz cooked rice (200 g)
- a handful red bell pepper sliced
- 2- inch fresh cucumber (5 cm)
- 2 tsp palm sugar or caster sugar
- 2 tsp fish sauce
- 2 tsp soy sauce
- ½ tsp garlic mashed
- ½ tsp red chili sliced
- 1 tsp sesame seeds
- 2 tbsp lime juice
- a handful fresh mint
- a handful fresh cilantro
- a handful salted peanuts crushed coarsely
- 1 tbsp olive oil
- Combine the olive oil, sugar, fish sauce, soy sauce, mashed garlic, sliced red chili and lime juice in a cup. Whisk the marinade well and put in aside until the sugar has dissolved.
- In the meantime peel the cucumber and slice it up finely. Add this together with the red bell pepper to a large mixing bowl.
Chop the fresh herbs up. Also shred the lamb roast roughly up into bite size bits. Add both to the bowl with the vegetables.
- Once the sugar has dissolved, stir the marinade again and check the seasoning. Add extra condiments to taste.
Then pour the marinade over the vegetables and lamb. Give it all a good stir and let it all rest and infuse at room temperature for another 20 minutes. Stir every 5 minutes. Add the crushed peanuts in the end right before serving.
- Divide the rice over bowls and top with the lamb salad. Sprinkle with the sesame seeds and extra fresh herbs. Serve.
Other Leftover Lamb Recipes
So what would you make if you had a bunch of leftover roast lamb in your fridge?
Pies are a classic way to incorporate it. But surely there must be other ways as well?
You could make a lamb ragu with it ad serve it over al dente cooked pappardelle! I am also thinking about lamb tacos of course! Or a lamb fajita wrap. And how about a simple noodle stir fry with shredded bits of lamb in it?
Of course you can also make a classic roast lamb salad. With watercress, green beans and peas for instance. Feta cheese also works well with lamb, you could crumble some on top of that salad of yours!