This recipe hinges on having left-overs from a roasted leg of lamb. This is all about using whatever you have lying around the fridge and pantry…
What you will need is:
- Left-over leg of lamb
- Red wine
- Olive oil
This is the base, but you’ll want to add some vegetables, for example:
- Bell pepper
- Shallot onions
The list goes on and on, but you get the general idea. Start by removing the meat from the bone, and dicing it roughly. Then chop a few shallots, red onions or normal onions and a few cloves of garlic. Toss them in a casserole with some salt, pepper and olive oil, and heat it. Once the onions are shiny, add a little red wine, and bring the mix to boiling point. Add the meat and other vegetables, and more wine.
A note on using wine in this dish: Frankly, the more wine the better, but a couple of glasses shoould be the minimum. If you need more moisture and don’t want to use wine, use thin vegetable or meat stock.
Boil until the dish is still moist, but not swimming. Turn the plate down low, and leave to simmer for as long as you can comfortably wait. If you want it to be a bit more sauce-ish, dissolve some flour in hot water, and add to the mix. Serve with roasted potatoes, salad and some of the red wine that you didn’t put into the dish.