Leftover Lamb with Maple and Mint Yoghurt


Mains / Lamb / Quick and easy / Spring

Leftover lamb with maple and mint yoghurt
4 portions

Ingredients

  • 1 tbsp olive oil
  • 300g cooked left-over roast lamb
  • 60g baby watercress
  • 1 bunch of chopped, soft herbs of your choice (this recipe uses parsley and dill)
  • 100g rainbow chard

FOR THE MINT AND MAPLE YOGHURT

  • 200g Greek yoghurt
  • 1/2 a garlic clove, crushed
  • 2 tbsp olive oil
  • 2 tbsp cider wine vinegar
  • 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • A small bunch on mint leaves, finely chopped

Method

  1. Heat a little olive oil in a non-stick frying pan and fry the left-over lamb for 3-4 minutes or until crisp and warmed through.
  2. Mix together the yogurt with the cider vinegar, garlic, maple syrup, olive oil and chopped mint.
  3. Toss the lamb with the watercress and herbs and spoon over the maple and mint yoghurt.

Bursting with bold flavour, this is definitely the best way to make use of your Easter left-overs.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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