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Roast lamb loaded fries recipe
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This has to be the easiest dinner – and the tastiest. Load oven chips with leftover roast lamb from your Sunday roast or Easter lunch. Add a minty yogurt sauce, salad, slaw and fresh herbs, then finish with a sprinkling of sumac for a touch of zing – yum! See method
Ingredients
- 600g oven chips
- 100g 0% fat Greek-style yogurt
- 2 tsp mint sauce
- 400g leftover roast lamb, sliced
- 2 baby cucumbers, chopped
- 140g pack pickled pink slaw
- 3 sprigs of fresh parsley, leaves picked
- 3 sprigs of fresh mint, leaves picked
- ½ tsp sumac
Each serving contains
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Energy
1980kj
473kcal
24%
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Fat
20g
29%
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Saturates
7g
36%
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Sugars
10g
11%
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Salt
1g
17%
of the reference intake
Carbohydrate 49.3g
Protein 20.2g
Fibre 5.7g
Method
- Cook the oven chips to pack instructions in a lined roasting tin.
- Meanwhile, mix the yogurt and mint sauce together in a bowl.
- When the chips are cooked, mix in the lamb and baby cucumbers. Spoon over the mint sauce yogurt and slaw. Add the parsley and mint and sprinkle with sumac to serve.
See more Leftover lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.