Turn Last Night’s Leftover Lamb Into Today’s Fine-Dining Feast With This Quick & Healthy Recipe

We’ve all accidentally gone a bit overboard during a grocery shop — there’s no judgement here. But it is a big old shame if you let any of that food go to waste, so what’s an overzealous shopper to do? Leftovers, my friend.

Meals can be made over into other meals and that’s a cold, hard fact that they should teach you on all cooking shows and possibly in school.

And, if that isn’t enough to convince you, Australian households throw out more than $1000 of food every year on average. Think about all the meals you could make with a hefty thousand bucks-worth of fresh food instead of ordering in something that will never be quite as good as you’d hoped.

Fortunately, the fine people at Australian Lamb are here to help us out and have put together a recipe for an amazing healthy dish that you can make with leftover lamb, that looks like something you’d order freshly made at a fancy restaurant your parents take you to. It’s brimming with delicious Asian flavours and absolutely heaps of fresh veggies, so your mum can also rest easy knowing you’re not existing solely on 2-Minute Noodles and, best of all, it’s super easy to make.

That’s what we call maximum results for minimal effort, mates.

Asian Lamb Bowl

Prep time: 15 minutes

Cooking time: 7 minutes

Serves: 4

 

Ingredients

• Left over savoury lamb mince
• 450g family size microwave brown rice
• 1 tbsp sesame oil
• 2 tbsp miso paste
• 2 tbsp lime juice
• 1 ½ tbsp caster sugar
• 200g podded edamame beans, thawed
• 1 large avocado, diced
• 2 Lebanese cucumbers, peeled into ribbons
• 150g snow peas, trimmed, thinly sliced
• 4 radishes, thinly sliced
• 1 tbsp sesame seeds, toasted
• Snow pea sprouts, thinly sliced green onions and lime wedges to serve

Method

1. Prepare microwave rice according to packet instructions. Set aside.
2. In a small bowl combine oil, miso paste, lime juice, sugar and 1 tbsp water. Season with pepper. Set aside.
3. Heat remaining oil in a large wok or non-stick frying pan over medium heat. Add mince and cook for 4-5 minutes or until heated through. Add edamame, cook for 1-2 minutes. Add half the miso dressing and toss to coat.
4. Divide rice between bowls. Top with mince mixture, avocado, cucumber, snow peas and radishes season. Drizzle with remaining miso dressing and sprinkle with sesame seeds. Serve topped with snow pea sprouts, green onions and lime wedges.

Tips

• Any leftover lamb cut could work for this type of recipe. Backstrap, fillet or rump, for example, could work well instead of mince.
• Use your choice of vegetables in the bowl. Asparagus, cherry tomatoes or green beans would also work well with lamb.
• A rice bowl is a great quick and easy way to put a lamb dish together. For something different, swap the rice for soba, egg or green tea noodles.
• Cut radishes do not turn brown, but they do dry out. If you cut radishes in advance, you can put them into a container of cold water and store them in the fridge. Same can be applied to cucumber, green onions and snow pea sprouts so you’re planned lunch for the next day is nice and crisp.

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Recipe and images courtesy of Australian Lamb.

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