Are you planning on making Roast Lamb this Easter? Save this Leftover Lamb Pasta recipe and use it for any leftovers you may end up with. I promise it will be worth it!
- 200g pasta of your choice
- 1 tablespoon olive oil
- 2 cloves of garlic, chopped finely
- Leftover lamb meat, finely shredded
- 5 cream crackers, crumbled (if you’re based in the US, Graham Crackers work well here)
- 1 cup of peas (frozen or leftover from the day before)
- 1 teaspoon mint sauce (optional)
- 1 fresh chilli, chopped
- Salt and Pepper to taste
- Bring a large pot of water to the boil and simmer your pasta according to the recommended time on the packet. Mine takes 8 minutes to cook which is just about the amount of time it takes to prepare the sauce.
- In a wide, deep saucepan or frying pan, heat the olive oil on a medium heat. Add the garlic, crumbled crackers and meat. Stir well until they begin to brown. Lower the heat, add the peas and coat in the sauce. If using mint sauce to accentuate the lamb add a teaspoon now.
- Strain the (now cooked pasta) and add the pasta to your sauce. Stir until completely coated. with the crumbly cracker/garlic/lamb mixture.
- Season with salt & pepper to taste, then serve with chopped fresh chilli on top.
Lovely with a fresh green salad, roasted cherry tomatoes or garlic bread.
Related : Slow Roast Leg of Lamb.
This recipe, and more, is available on Wholesome Ireland.
If you have tried this recipe let us know what you thought of it in the comments below