When it comes to quick and easy meals, leftovers are the gift that keeps on giving. Throw a couple of leftover ingredients together and voila! You’ve got a brand-new and totally tasty culinary creation that took you 15 minutes (max!) to make but still makes you look like a kitchen whiz.

We’re sure the meal you cooked last night was amazing, but you know how some foods just taste better the next day? Turns out, we have science to thank for that! When the ingredients cool, the different flavours and aroma compounds in a meal mix together so they taste even better over time.

Give those leftovers the love they deserve by reusing them to create something super easy and simply amazing. To help out, our friends over at Australian Lamb have got you covered with this tasty taco recipe that’s perfect for impressing your friends with minimal effort.

Lamb Shoulder Tacos

Prep time: 15 minutes

Cooking time: 180 minutes

Serves: 4

 

Ingredients

• Left over lamb shoulder, shredded
• 1 large fennel bulb, trimmed, cored, thinly sliced, fronds reserved
• ¼ green cabbage, finely shredded
• ¼ purple cabbage, finely shredded
• 1 lime, zested and juiced
• 1/3 cup garlic aioli

To serve

• Soft tacos
• Lemon wedges
• Coriander
• Chilli
• Capsicum

Method

1. Place fennel, fronds, cabbages, green onions and lime zest and juice and extra coriander in a bowl. Season with salt and pepper. Add half the aioli and toss to coat.
2. Serve lamb on tacos with coleslaw, garnish with coriander and capsicum. Serve with remaining aioli and lime wedges.

Tips

• To preserve the succulent quality of the meat, add a little jus from the previous day, or 1/4 cup of low salt stock. Place in a preheated 180◦c oven for approximately 20 to 30 minutes, depending on the size of the piece.
• To ensure crispness for the coleslaw, try soaking the shredded cabbage, fennel, and onion in salted ice-cold water for a half an hour. Drain well and dry well with paper towels.
• To maximise the shelf life and quality of coleslaw, refrigerate the coleslaw in airtight containers. Properly stored, coleslaw will last for three to five days in the refrigerator.

—

Recipe and images courtesy of Australian Lamb.

—

Share the lamb.