So many leftovers end up in the fridge for a week and then tossed out, so it’s crucial, if we’re to take a step towards minimising our food wastage, that we learn to stick our creative caps on and reinvent last night’s dinner into a delicious and simple new dish.
One such example is this salad. Spring Lamb Shoulders were on special at my fabulous butcher last week, so naturally I stocked up with 2 and naturally when I cooked them, despite the hungry hoards’ appetite, there was quite a bit left over. Here’s my roasted lamb shoulder recipe for the initial meal, if you’re interested. If you wanted to make this salad from scratch and don’t have time to roast a lamb shoulder all day, pan fry some gorgeous, tender back strap lamb fillets 3 minutes a side and slice thinly at an angle and lay over the leaves. Otherwise, enjoy this super simple ‘throw together’ reinvention for lamb shoulder left overs.
Real Food. Happy Bodies.
Lamb Shoulder Spring Salad Recipe
- 200 g baby spinach
- 80 g dried cranberries* (you could also use fresh pomegranate seeds for less sweetness)
- 100 g roasted hazelnuts
- 2 handsful cherry tomatoes, halved, or if you have a sweet tooth, 6 fresh figs, quartered
- 1/2 red onion, finely sliced
- 1/2 kg worth of left over lamb shoulder
- 2/3 cup left over pan juices / stock liquid from cooking the shoulder
- 100 g goats cheese or curd
- 3 tbsp fresh mint
- 2 tbsp fresh chives or parsley
- 1 tbsp maple syrup
- 1 lime to juice
Heat the meat up in the 2/3 cup stock liquid until warm and tender.
Lay down the leaves onto a large flat share platter. With tongs, remove the meat from the remaining liquid and arrange the meat across the dish.
Then the hazelnuts, cranberries, red onion, tomatoes/figs, crumbled goats cheese and fresh herbs.
Then add the maple syrup and lime juice to the remaining pan juices, heat turned off, and stir through and pour over the salad.
So Easy! Love a good assembly dish like this. Zero stress while impressing.