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Easter feasts often result in a bounty of delicious leftovers, and one of the most beloved is the tender, flavorful lamb.
Whether you’ve roasted a succulent leg of lamb or prepared a hearty lamb roast, there’s always a generous portion left behind after the celebration.
But rather than letting this precious leftover go to waste, why not turn it into something equally as delicious?
With a little creativity, Easter lamb can be transformed into an array of mouthwatering dishes.
From savory curries and stews to hearty wraps and sandwiches, the possibilities are endless.
In this blog, we’ll explore 50+ exciting Easter leftover lamb recipes to help you make the most out of your lamb leftovers and enjoy every bite.
50+ Tasty Easter Leftover Lamb Recipes You Need to Try After
Leftover Easter lamb can easily be transformed into a variety of flavorful and satisfying dishes, making your post-Easter meals just as special as the main celebration.
Whether you’re in the mood for a comforting stew, a zesty wrap, or a rich curry, there’s a recipe here for every taste and occasion.
Don’t let your leftovers go to waste—get creative in the kitchen and enjoy these 50+ leftover lamb recipes.
You’ll not only save time and money but also create delicious meals that your family and friends will love.
So, grab that leftover lamb and get cooking with these easy-to-make recipes!
Lamb and Mint Shepherd’s Pie
This Lamb and Mint Shepherd’s Pie is the perfect way to transform your leftover Easter lamb into a hearty and comforting meal. Packed with tender lamb, vegetables, and a savory gravy, topped with creamy mashed potatoes and a fresh minty twist, it’s a family favorite that’s simple to prepare and full of flavor.
Ingredients:
- 3 cups leftover cooked lamb, shredded
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh mint, chopped
- 4 cups mashed potatoes (prepared ahead)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions:
- Heat a large pan over medium heat and add olive oil. Sauté onions, carrots, and garlic until softened, about 5-7 minutes.
- Add the shredded lamb to the pan and cook for another 2 minutes, allowing the flavors to meld.
- Stir in the tomato paste, Worcestershire sauce, and stock. Let the mixture simmer for 10-15 minutes until it thickens slightly.
- Add frozen peas and chopped mint, then season with salt and pepper to taste. Stir to combine.
- Preheat your oven to 375°F (190°C).
- Transfer the lamb mixture into a baking dish and spread mashed potatoes evenly over the top.
- Bake in the preheated oven for 20 minutes or until the top is golden brown.
- Serve hot, garnished with additional mint if desired.
Lamb and Mint Shepherd’s Pie offers a fresh take on classic comfort food, using your Easter leftovers in a creative and satisfying way. The tender lamb pairs beautifully with the creamy potatoes, and the mint provides a refreshing lift, making this dish both comforting and vibrant. It’s the perfect family meal for a cozy evening, and the leftovers (if any) taste even better the next day!
Leftover Lamb Tacos with Cabbage Slaw
Give your leftover Easter lamb a flavorful makeover with these delicious lamb tacos. Shredded lamb, seasoned with cumin, chili, and garlic, is piled onto soft tortillas and topped with a crisp, tangy cabbage slaw. This dish is quick to make and packs a punch with every bite.
Ingredients:
- 3 cups leftover cooked lamb, shredded
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- Hot sauce (optional)
Instructions:
- In a skillet, heat olive oil over medium heat. Add the shredded lamb and season with cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes until the lamb is heated through and slightly crisped.
- In a bowl, combine shredded cabbage, carrot, cilantro, sour cream, lime juice, and apple cider vinegar. Toss until well combined and season with salt and pepper to taste.
- Warm tortillas in a dry skillet or microwave for a few seconds until soft.
- Assemble the tacos by placing a generous amount of lamb mixture in the center of each tortilla.
- Top with a spoonful of cabbage slaw and drizzle with hot sauce if desired.
- Serve immediately with extra lime wedges on the side.
These leftover lamb tacos are a vibrant and satisfying way to repurpose your Easter dinner leftovers. The warm, spiced lamb is perfectly complemented by the crunchy and tangy slaw, creating a balance of textures and flavors in every bite. These tacos are quick, easy, and ideal for a casual meal with friends or family, turning your leftover lamb into a delightful Mexican-inspired feast.
Lamb and Vegetable Stir-Fry with Rice
Transform your leftover lamb into a delicious stir-fry with this easy recipe. Packed with colorful vegetables like bell peppers, zucchini, and onions, this stir-fry is quick to make and perfectly served over a bed of steamed rice. The savory stir-fry sauce enhances the flavors of the lamb, making it a satisfying meal with minimal effort.
Ingredients:
- 3 cups leftover cooked lamb, sliced thinly
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 2 cups cooked rice
- Sesame seeds and chopped green onions for garnish
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and onions, cooking for 2-3 minutes until fragrant.
- Add the bell peppers and zucchini to the skillet, stir-frying for 5 minutes until tender but still crisp.
- Push the vegetables to the side of the skillet and add the sliced lamb. Stir-fry for 2-3 minutes until the lamb is heated through.
- In a small bowl, combine soy sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch mixture (if using). Pour the sauce over the lamb and vegetables, stirring to coat everything evenly.
- Allow the sauce to simmer for a minute or two until it thickens slightly.
- Serve the stir-fry over a bed of cooked rice and garnish with sesame seeds and green onions.
This Lamb and Vegetable Stir-Fry with Rice is a wonderful way to use up leftover Easter lamb while creating a colorful and flavorful dish. The soy-based sauce, combined with the sesame oil, adds a savory depth that enhances the lamb’s natural richness. It’s an easy, one-pan meal that’s not only quick to make but also a healthy, vibrant way to enjoy your leftovers. Plus, it pairs beautifully with rice, making it a filling and balanced dinner option.
Leftover Lamb and Potato Hash
This Leftover Lamb and Potato Hash is a perfect way to turn your Easter lamb leftovers into a savory, satisfying breakfast or brunch dish. Crispy golden potatoes, tender lamb, and sautéed onions come together in a flavorful skillet meal, topped with a fried egg for extra richness. It’s easy to make and guaranteed to please.
Ingredients:
- 2 cups leftover cooked lamb, diced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 4 eggs (optional, for topping)
- Fresh parsley, chopped for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy on the outside.
- Add the chopped onion and garlic to the pan and cook for another 3-4 minutes until softened.
- Stir in the diced lamb and paprika, seasoning with salt and pepper. Cook for 5-7 minutes until the lamb is heated through and slightly crispy.
- In a separate pan, fry the eggs to your liking (sunny-side up or over-easy works best).
- Serve the lamb and potato hash hot, topped with a fried egg and garnished with fresh parsley.
This Leftover Lamb and Potato Hash is a hearty and comforting way to repurpose your Easter lamb. The crispy potatoes, tender lamb, and rich egg on top make for an indulgent yet simple meal that can be enjoyed for breakfast, brunch, or dinner. It’s the perfect combination of flavors and textures, and it’s a great way to start the day or enjoy a filling, satisfying meal at any time.
Leftover Lamb and Hummus Pita Sandwiches
Turn your leftover Easter lamb into a fresh, Mediterranean-inspired meal with these lamb and hummus pita sandwiches. Soft, warm pita bread is filled with tender lamb, a smear of creamy hummus, and fresh vegetables like cucumber, tomato, and red onion. This easy-to-make dish is perfect for lunch or a light dinner.
Ingredients:
- 2 cups leftover cooked lamb, thinly sliced
- 4 pita breads, halved
- 1/2 cup hummus
- 1 cucumber, thinly sliced
- 1 tomato, sliced
- 1/4 red onion, thinly sliced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions:
- Warm the pita breads in the oven or on a stovetop skillet until soft and slightly crispy.
- Spread a generous amount of hummus on the inside of each pita pocket.
- Fill each pita with sliced lamb, cucumber, tomato, and red onion.
- Drizzle with a bit of olive oil and sprinkle with fresh parsley. Season with salt and pepper to taste.
- Serve the sandwiches immediately, with extra hummus or a side of pickles if desired.
These Leftover Lamb and Hummus Pita Sandwiches are a quick and delicious way to enjoy your Easter leftovers in a fresh and vibrant way. The creamy hummus and crisp vegetables complement the tender lamb, creating a satisfying meal that’s perfect for a light lunch or dinner. This Mediterranean-inspired dish is not only easy to make but also customizable, allowing you to add your favorite ingredients or toppings for an extra burst of flavor.
Lamb and Spinach Stuffed Pitas
These Lamb and Spinach Stuffed Pitas are a healthy and flavorful way to use up your leftover Easter lamb. The lamb is sautéed with spinach, garlic, and spices, then stuffed into warm pita pockets for a balanced and satisfying meal. With the addition of a tangy yogurt sauce, this dish is perfect for a light yet filling dinner.
Ingredients:
- 2 cups leftover cooked lamb, shredded or diced
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 4 pita breads, halved
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh mint, chopped
Instructions:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the lamb and spices (cumin, coriander, salt, and pepper) and cook for 3-4 minutes until heated through.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- While the lamb and spinach mixture is cooking, combine the Greek yogurt, lemon juice, and chopped mint in a small bowl. Season with salt and pepper to taste.
- Stuff the warm pita pockets with the lamb and spinach mixture and drizzle with the mint yogurt sauce.
- Serve immediately with a side of salad or roasted vegetables.
Lamb and Spinach Stuffed Pitas are a wholesome and flavorful way to use up leftover lamb. The combination of tender lamb and fresh spinach, paired with the cool mint yogurt sauce, creates a deliciously balanced meal. This dish is light yet filling, and the yogurt sauce adds a refreshing touch to each bite. It’s a great option for a quick dinner or a healthy lunch that doesn’t sacrifice flavor.
Leftover Lamb and Vegetable Soup
This Leftover Lamb and Vegetable Soup is a comforting and nutritious way to make the most of your Easter lamb leftovers. Packed with tender lamb, hearty vegetables, and a flavorful broth, this soup is warming, filling, and perfect for chilly days. It’s an easy one-pot meal that’s full of vibrant flavors and great for meal prep.
Ingredients:
- 3 cups leftover cooked lamb, shredded
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or lamb stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley for garnish
Instructions:
- In a large pot, heat a splash of olive oil over medium heat. Add the onion, carrots, celery, and garlic, sautéing until the vegetables are softened, about 5-7 minutes.
- Add the zucchini, diced tomatoes, stock, thyme, and bay leaf to the pot. Bring the soup to a boil, then reduce to a simmer.
- Let the soup simmer for about 20 minutes until the vegetables are tender and the flavors have melded together.
- Stir in the shredded lamb and peas (if using), and cook for another 5-7 minutes until the lamb is heated through.
- Season with salt and pepper to taste, and remove the bay leaf before serving.
- Serve the soup hot, garnished with fresh parsley.
This Leftover Lamb and Vegetable Soup is a fantastic way to create a wholesome, hearty meal from your Easter leftovers. The rich lamb adds depth to the soup, while the variety of vegetables brings freshness and balance. It’s an easy recipe that’s perfect for feeding a crowd or for meal prepping for the week. The soup can be enjoyed on its own or paired with crusty bread for a comforting meal that’s sure to satisfy.
Lamb and Feta Stuffed Bell Peppers
Lamb and Feta Stuffed Bell Peppers are a creative way to repurpose leftover Easter lamb into a Mediterranean-inspired dish. The tender lamb, mixed with crumbled feta, rice, and fresh herbs, is stuffed into bell peppers and baked to perfection. This dish is vibrant, flavorful, and perfect for a light yet filling dinner.
Ingredients:
- 2 cups leftover cooked lamb, chopped
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked rice (white or brown)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1/2 cup diced tomatoes
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded lamb, cooked rice, crumbled feta, parsley, oregano, and diced tomatoes. Season with salt and pepper to taste and mix everything well.
- Stuff the bell peppers with the lamb and rice mixture, pressing down gently to pack them tightly.
- Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover the dish with aluminum foil.
- Bake in the preheated oven for 25-30 minutes until the peppers are tender.
- Serve the stuffed peppers hot, garnished with extra parsley if desired.
Lamb and Feta Stuffed Bell Peppers are a healthy and flavorful way to turn your leftover Easter lamb into something fresh and exciting. The combination of tender lamb, feta, and fresh herbs creates a delicious filling, while the bell peppers add a sweet, smoky flavor. These stuffed peppers are a perfect standalone meal, but they also pair well with a light side salad or roasted vegetables. They’re easy to prepare, visually appealing, and packed with Mediterranean-inspired flavors.
Lamb and Spinach Quiche
This Lamb and Spinach Quiche is an elegant way to use up leftover Easter lamb in a savory, crowd-pleasing dish. The flaky pie crust is filled with a mixture of tender lamb, sautéed spinach, and a creamy egg custard, making for a rich and satisfying meal. Perfect for brunch, lunch, or dinner, this quiche is both versatile and delicious.
Ingredients:
- 2 cups leftover cooked lamb, shredded
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cups fresh spinach, chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 1 pre-made pie crust (or homemade, if preferred)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
- Add the shredded lamb, sautéed spinach, and cheddar cheese (if using) to the egg mixture and stir to combine.
- Pour the mixture into the pie crust and bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Let the quiche cool for 5-10 minutes before slicing. Garnish with fresh parsley if desired.
Lamb and Spinach Quiche is a wonderful way to turn your Easter leftovers into an elegant and satisfying meal. The combination of tender lamb, sautéed spinach, and creamy custard creates a rich and comforting dish, perfect for any time of day. Whether served for brunch, lunch, or dinner, this quiche is sure to impress and can easily be customized with your favorite ingredients. It’s a perfect option for using up leftovers while creating something both hearty and flavorful.
Leftover Lamb Tacos with Avocado Salsa
These Leftover Lamb Tacos with Avocado Salsa are a fun, flavorful way to use your Easter lamb leftovers. Warm tortillas are filled with shredded lamb, topped with a fresh avocado salsa, and drizzled with a zesty lime crema. This quick and easy dish is packed with bright flavors and perfect for a casual dinner or lunch.
Ingredients:
- 2 cups leftover cooked lamb, shredded
- 8 small corn or flour tortillas
- 1 ripe avocado, diced
- 1 small tomato, diced
- 1/4 red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp lime juice (for crema)
- 1 tsp chili powder (optional, for heat)
Instructions:
- In a small bowl, combine the avocado, tomato, red onion, cilantro, and lime juice. Season with salt and pepper and set aside to make the avocado salsa.
- In a skillet, heat the shredded lamb over medium heat until warmed through, about 5 minutes. If desired, sprinkle with a little chili powder for extra flavor.
- Warm the tortillas in a dry skillet or microwave.
- In a small bowl, mix the sour cream with the lime juice and a pinch of salt to make the lime crema.
- Assemble the tacos by adding the warmed lamb to each tortilla, then topping with a generous scoop of avocado salsa. Drizzle with the lime crema.
- Serve immediately with extra lime wedges on the side.
Leftover Lamb Tacos with Avocado Salsa bring a burst of fresh, vibrant flavors to your Easter lamb leftovers. The tender lamb pairs perfectly with the creamy avocado salsa and the tangy lime crema, creating a balance of textures and tastes. These tacos are quick to prepare, making them an ideal weeknight meal or a fun dish for a weekend gathering. You can also customize them with your favorite toppings, making them versatile and sure to satisfy everyone at the table.
Lamb and Roasted Vegetable Salad
The Lamb and Roasted Vegetable Salad is a healthy and filling dish that transforms leftover Easter lamb into a fresh and satisfying meal. Roasted vegetables like sweet potatoes, carrots, and bell peppers are paired with the tender lamb, topped with a light vinaigrette dressing, and garnished with feta cheese. This salad is perfect for lunch or dinner, offering a delightful mix of flavors and textures.
Ingredients:
- 2 cups leftover cooked lamb, sliced
- 2 medium sweet potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 4 cups mixed salad greens (e.g., arugula, spinach, or mixed lettuce)
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette dressing
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the diced sweet potatoes, carrots, and bell pepper on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables are roasting, slice the leftover lamb into thin strips.
- Once the vegetables are done, allow them to cool slightly before assembling the salad.
- In a large bowl, toss the salad greens with the roasted vegetables and sliced lamb.
- Drizzle with balsamic vinaigrette, and sprinkle with crumbled feta cheese.
- Serve the salad immediately or refrigerate for later.
The Lamb and Roasted Vegetable Salad is a nutritious, vibrant way to enjoy your leftover lamb. The sweetness of the roasted vegetables contrasts beautifully with the savory lamb, while the feta adds a creamy, tangy element. This dish is easy to prepare, filling, and perfect for meal prep, as the flavors meld beautifully when stored in the fridge. Whether enjoyed as a light lunch or a hearty dinner, this salad offers a fresh twist on your Easter leftovers.
Lamb and Mushroom Shepherd’s Pie
A classic comfort food, this Lamb and Mushroom Shepherd’s Pie uses leftover Easter lamb to create a rich and savory pie. Ground lamb is simmered with mushrooms, carrots, peas, and a savory gravy, then topped with creamy mashed potatoes and baked until golden. This hearty dish is perfect for a cozy dinner and is sure to please everyone around the table.
Ingredients:
- 2 cups leftover cooked lamb, chopped
- 1 cup mushrooms, chopped
- 1 carrot, peeled and diced
- 1/2 cup frozen peas
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 1/2 cups beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 4 cups mashed potatoes (preferably made ahead)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the mushrooms, carrot, and peas, and cook until the vegetables are softened, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add the broth while stirring, creating a smooth gravy. Stir in the Worcestershire sauce and dried thyme.
- Add the shredded lamb to the skillet, mixing it into the gravy. Season with salt and pepper to taste.
- Transfer the lamb mixture into a baking dish, spreading it out evenly. Top with a layer of mashed potatoes, smoothing them over the filling with a spatula.
- Bake the shepherd’s pie for 20-25 minutes, or until the top is golden and the filling is bubbling.
- Serve hot, garnished with extra thyme or parsley if desired.
Lamb and Mushroom Shepherd’s Pie is a rich and satisfying way to transform your Easter leftovers into a comforting, filling meal. The savory lamb and mushroom filling, paired with creamy mashed potatoes, makes this dish a family favorite. Whether you’re using leftover lamb or making it from scratch, this shepherd’s pie is sure to be a hit at your table. It’s the perfect dish to enjoy on a cozy evening and is great for meal prep or feeding a crowd.
Lamb and Sweet Potato Curry
Transform your leftover Easter lamb into a flavorful and aromatic Lamb and Sweet Potato Curry. This dish combines tender lamb with sweet potatoes, coconut milk, and a blend of spices, creating a rich and comforting curry that’s perfect over rice. The slight sweetness of the potatoes balances the warmth of the spices, making it a delicious and hearty meal.
Ingredients:
- 2 cups leftover cooked lamb, shredded
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant and the onion is softened.
- Add the curry powder, cumin, turmeric, and cinnamon to the pot and stir for another 1-2 minutes to toast the spices.
- Add the cubed sweet potatoes, coconut milk, and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the shredded lamb, and cook for an additional 5-7 minutes, until the lamb is heated through.
- Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.
Lamb and Sweet Potato Curry is a warming and flavorful dish that takes full advantage of your Easter leftovers. The combination of tender lamb, creamy coconut milk, and sweet potatoes creates a well-balanced and satisfying meal. The array of spices adds depth and complexity, while the freshness of cilantro brightens up each bite. Whether served for a cozy dinner or meal prepping for the week, this curry is an easy yet indulgent way to repurpose lamb leftovers into something completely new.
Lamb Pita Wraps with Tzatziki Sauce
Lamb Pita Wraps with Tzatziki Sauce offer a Mediterranean-inspired twist to your Easter lamb leftovers. The tender lamb is seasoned and warmed, then wrapped in soft pita bread with fresh veggies and a cool, creamy tzatziki sauce. These wraps are perfect for a quick and tasty lunch or dinner, and they bring bright, refreshing flavors that complement the richness of the lamb.
Ingredients:
- 2 cups leftover cooked lamb, shredded
- 4 whole wheat or white pita breads
- 1 cucumber, grated
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tomato, sliced
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a small bowl, mix the grated cucumber, Greek yogurt, dill, lemon juice, minced garlic, and a pinch of salt and pepper to make the tzatziki sauce. Stir well and refrigerate until ready to serve.
- In a skillet, heat the olive oil over medium heat. Add the shredded lamb and warm through, about 5-7 minutes. Season with salt and pepper to taste.
- Warm the pita breads in the oven or on a dry skillet for a few minutes.
- To assemble, place a warm pita flat on a plate. Add a generous amount of the warm lamb, then top with sliced tomatoes, onions, and a few spoonfuls of tzatziki sauce.
- Fold the pita to form a wrap and serve immediately.
Lamb Pita Wraps with Tzatziki Sauce are a fresh and delicious way to enjoy your leftover Easter lamb. The cooling tzatziki sauce perfectly complements the richness of the lamb, while the crunchy vegetables add texture and freshness. These wraps are not only quick and easy to make but also versatile—feel free to add other toppings like lettuce, feta cheese, or olives. Perfect for a light lunch, dinner, or even as a fun party meal, these pita wraps bring Mediterranean-inspired flavors to your table.
Lamb and Barley Stew
Lamb and Barley Stew is a hearty, one-pot meal that combines tender leftover lamb with barley, root vegetables, and a savory broth. This filling stew is full of earthy flavors and offers a comforting way to use up Easter lamb. It’s perfect for a chilly day and makes great leftovers, as the flavors continue to develop as it sits.
Ingredients:
- 2 cups leftover cooked lamb, chopped
- 1 cup pearl barley
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef or lamb broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and parsnips, and sauté until the vegetables are softened, about 5-7 minutes.
- Add the barley, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, or until the barley is tender.
- Stir in the leftover lamb and simmer for an additional 10-15 minutes, until the lamb is heated through and the stew has thickened slightly.
- Remove the bay leaf, then season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh parsley if desired.
Lamb and Barley Stew is a perfect comfort food that makes great use of leftover Easter lamb. The barley adds a nutty flavor and hearty texture to the stew, while the root vegetables bring a natural sweetness that complements the savory lamb. This stew is warming, filling, and easy to make, making it an excellent option for meal prep or a cozy family dinner. It’s a dish that is as satisfying as it is flavorful, perfect for using up leftovers while creating a meal everyone will love.
Note: More recipes are coming soon!