Roasting an enormous shoulder of lamb (1.6 kilos) for just three people meant we had a lot of leftovers. More than half, actually! All gently infused with garlic and the merest hint of rosemary.
Some went into sandwiches and some into a beautifully rich and meaty ragu that Pete cooked up.
The rest I turned into lamb and spring onion hoisin lettuce wraps, a quick and delicious mid-week evening meal.
Lamb & Spring Onion Hoisin Lettuce Wraps
300-400 grams leftover roast lamb, approx. 1 cm dice
3-4 spring onions, halved lengthways and cut into 4 cm batons
Approx. half a jar supermarket hoisin sauce
1 head iceberg lettuce
Sesame oil, to fry (or any vegetable oil)
(Optional) quarter of cucumber, cut into thin 4 cm batons
Note: I used half a 240 gram jar of Waitrose Cooks’ Ingredients hoisin sauce, which is not as strong as the hoisin I buy from the Oriental supermarket. If using the stronger stuff, reduce amount of sauce by a third to a half and add a tablespoon or two of water, if needed, to help it coat the lamb.
Carefully peel the leaves away from the head of lettuce, wash thoroughly and leave to drain.
Wash and cut the cucumber and spring onion batons and dice the leftover lamb.
Heat sesame oil in a wok or large saucepan and add the diced lamb. Stir regularly.
Once the lamb has started to heat up, add the spring onions and continue to fry, stirring regularly, for another couple of minutes.
Once the onions have softened to your liking, pour in the hoisin sauce and stir thoroughly, until the lamb is evenly coated and piping hot.
Serve by placing cucumber batons and hoisin lamb into a lettuce leaf. Wrap the leaf around the contents and enjoy!
Kavey Eats received a sample box of organic lamb from Graig Farm. For reader discount code, see end of previous post.