GastroGays’ three amazing lamb recipes using leftovers GastroGays’ three amazing lamb recipes using leftovers

GastroGays’ three amazing lamb recipes using leftovers

Food and Travel writers Patrick Hanlon and Russell Alford aka GastroGays have been busy creating a series of recipes featuring Irish and European ingredients such as lamb. For this year’s Try Lamb campaign, they have been turning their focus on recipes that are adaptable, easy and sustainable. Here are GastroGays favourite leftover lamb recipes to try out.

Harissa Slow-Cooked Lamb Flatbreads

Serves 4-6

Celebrating lamb shoulder, which is sensationally slow-cooked, just like it wants to be, this recipe is merely just a matter of assembling all the elements together, all can be either home-made or shop bought, and seeing how all of these flavours, textures and spices combine to create a taste sensation. You could even do this with lamb mince turned into koftas, if you like!

Lamb cooked like this really is magical and this recipe is so easily customisable too – if you fancy a hot sauce instead, you can use that, similarly, if you would rather make your own flavoured hummus, thats fine too! If you got some seasonal pickles, such as pickled rhubarb or pickled courgettes for example, that flavour works well with lamb too, for something a bit more left-field. Make it your own, lamb is so super tasty, easy to cook and fun to experiment with!

The recipe can be found here (Note: only follow steps 3 & 4 below if cooking the lamb from scratch)

3. Take a deep roasting tin, and line the base with the slices of onion then sit the lamb shoulder on top. Add 2 cups water or stock. Cover with foil and simply leave to slow cook in the oven for 6 hours. You can make this in the slow cooker too, simply prepare the lamb the night before, place everything in the pot, turn it on when you’re leaving for work and when you return from work you’ll be welcomed with the gorgeous scent of spiced, slow-roasted lamb.

4. With the oven method, every hour or two (if you can remember) baste the lamb in the collected juices to keep it extra moist. After 4-6 hours, the lamb will be falling off the bone and easily pulled apart with two forks. Leave to rest in its juices for about 10 minutes while you get the other elements prepared. You can use or discard the onions underneath.

Lamb, Date, Olive and Apricot Tagine

Serves 4

The North African spice blend harissa is best made yourself fresh, using a grinder or mortar and pestle at home, but you can also find pre-mixed/ground harissa spice blends in most large supermarkets these days. Failing that, a world foods store or African/Middle Eastern supermarket will stock it. This method offers a non-traditional alternative, using a heavy, lidded pot or casserole dish; you can also make this in a slow-cooker. Check out the recipe here

Individual Lamb Hot Pots

Serves 4

In this recipe we’ve taken all the work, and most of the time, out of making these pies because the leftover lamb has already been cooked. If you would like to make this from scratch; ask your local butcher to cut the meat off the bone so that the meat will cook quicker. We love cooking lamb hot pots individually in little mismatched, colourful casserole dishes, but you can make this recipe in one big dish, which will comfortably serve four people. Have a look at GastroGay’s recipe here.

GastroGays have been working on a series of recipes for the EU Try Lamb campaign visit the recipe page for more inspiration.

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