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.
Ingredients
- 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
Mint Gremolata
- 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
Instructions
- 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.
Notes
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.