My all-time favourite way to have leftover slow roasted lamb— paired with caramelised butternut squash, homemade mint gremolata, and sprinkled with juicy pomegranate seeds.
Dairy-Free • Gluten-Free • Nut-Free
- Quick mint gremolata recipe (full recipe on recipe card)
- Everything you need to make this recipe
- More squash recipes
Quick mint gremolata recipe
For two servings— mix together 2 handfuls of mint leaves finely chopped, 1 green chilli finely chopped, 2 pressed garlic cloves, 1 lemon (juice and zest), 1 tbsp extra-virgin olive oil, and a pinch of sea salt flakes.
Set aside until ready to use or prep it in advance and store it in an air-tight container or jar in the fridge for upto 5 days. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Everything you need to make this recipe
- Slow roasted lamb. This recipe used leftover roasted leg of lamb. Note: This recipe does not include how to cook/prepare the roasted lamb, but how to prepare a delicious dish using already cooked slow-roasted lamb.
- Butternut squash. Try other varieties of squash, too!
- Olive oil
- Seasoning— cumin, cinnamon, nutmeg, salt and pepper
- Mint gremolata— mint leaves, green chilli, fresh garlic, lemon, extra-virgin olive oil, sea salt flakes. Note: I’m a big fan of using what you have on-hand to reduce food waste. So try making a different flavour gremolata with any fresh herbs you have available! Parsley or coriander (cilantro) would also be delicious in this recipe!
- Pomegranate seeds
More squash recipes
- Roasted Butternut Squash, Tomato, and Garlic Soup
- Butternut Squash and Caramelised Onion Pizza
- Roasted Tomato and Butternut Squash Pasta
- Pan Seared Gnocchi with Roasted Pumpkin Purée
Leftover Roasted Lamb with Caramelised Squash
The best way to use up leftover lamb— paired with caramelised squash, homemade mint gremolata, and sprinkled with juicy pomegranate seeds.
- 85-100 g roasted lamb cooked and ready-to-eat
- 1/2 butternut squash medium-sized
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt and pepper
- 2 tbsp pomegranate seeds
- 2 handfuls mint leaves finely chopped
- 1 green chilli finely chopped
- 2 garlic cloves pressed or grated
- 1 lemon juice and zest
- 1 tbsp extra-virgin olive oil
- pinch sea salt flakes
- Preheat the oven to 200ºC/400ºF and line a baking tray.
- Slice the butternut squash in half length ways, scoop out the seeds with a spoon and discard. Pierce the outside of the squash with a knife a few times. Drizzle the olive oil on the flesh of the squash and sprinkle on the cumin, cinnamon, nutmeg, salt and pepper. Add to the lined baking tray flesh-side face-down. Bake for 1 hour.
- While the squash is cooking, prepare the mint gremolata. Mix all the ingredients in a bowl and set aside.
- When the squash is done, carefully peel off the skin (when it has cooled down a bit) and slice it into cubes. Plate it along with the prepared cooked lamb, mint gremolata, and pomegranate seeds.
This recipe uses leftover roasted leg of lamb. This recipe does not include how to cook/prepare the roasted lamb, but how to prepare a delicious dish using already cooked slow-roasted lamb.
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