Who doesn't love a fridge leftover special?
There's a little bit of magic that happens when you turn fridge leftovers into something that both looks and tastes good. Like you deliberately planned on having half a bunch of yellowing parsley and some cold slices of leftover roast lamb in preparation for a lazy weekend lunch.
Lamb leftover special
Make a rough tabbouleh salad by finely chopping half a bunch of parsley, dicing one tomato and dousing liberally with the juice of half a lemon. A tablespoon of burghul will also plump nicely if you let it sit in the lemon juice for about twenty minutes. Season with salt and pepper.
Gently warm the last few slices of roast lamb in the microwave for about 20 seconds or so. Lay the slices of lamb down the middle of a fresh round of Lebanese bread. Slather generously with the last of the olive tapenade (pitted Kalamata olives are even better but hey, it's all about whatever you find in your fridge) and thick dollops of Greek-style natural yoghurt.
Top with the drained tabbouleh (too much lemon juice will make the bread soggy) and whatever salad veggies need using up in the fridge. I found cucumber, red capsicum and an iceberg lettuce that I sliced and shredded accordingly.
Season with salt, pepper and a good squiggle of fiery chilli sauce if you prefer.
Roll up and eat over a large plate. Trust me.
Looks great Helen! I love Greek yogurt on anything. I think your recipe should read, "First, roast a lamb for leftoevers.." ;)
ReplyDeleteHi Y - lol. Good idea. Half the time I deliberately undercook my lamb cos I know I'll be reheating it for leftovers :)
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