Jan/Feb
use-it-up meal plan
shop
once for
3 easy
meals
From the January 2015 issue
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Rosemary, Honey & Mustard Crusted Leg of Lamb, and then use up key ingredients to make the Sweet & Sour Lamb Ragu and the Spicy Lamb & Lentil Stuffed Eggplants from the January/February issue of taste.com.au magazine.
The featured recipes
1
Rosemary, honey and mustard crusted leg of lamb
Gather the crowd for this spectacular lamb roast, topped with crunchy golden rosemary scented breadcrumbs, with plenty of leftovers for two other dinners.
3
Spicy lamb and lentil stuffed eggplants
These spicy lamb-stuffed eggplants are the tastiest way to use up leftover roast lamb!
Here's what you'll need to make our three tasty dinners. Just log in to add the ingredients to your shopping list.
- 1 tbs Dijon mustard
- 1 tbs wholegrain mustard
- 1 tbs honey
- 120g (2 cups) fresh white breadcrumbs
- 1⁄3 cup fresh rosemary leaves, chopped
- 60g unsalted butter, chopped, at room temperature
- 1 lemon, rind finely grated
- 2 garlic cloves, crushed
- 3.15kg lamb leg roast
- 600g small red delight potatoes, halved
- 2 red onions, cut into wedges
- 1 tbs extra virgin olive oil
- 2 tbs plain flour
- 125ml (1⁄2 cup) red wine
- 330ml (1 1⁄3 cups) water
- Steamed greens, to serve
- 1 tbs extra virgin olive oil
- 1 red onion, halved, finely chopped
- 45g (1⁄4 cup) currants
- 2 garlic cloves, crushed
- 2 tsp finely chopped fresh leftover rosemary (from leg of lamb, see related recipe)
- 60ml (1⁄4 cup) leftover red wine (from leg of lamb, see related recipe)
- 400g leftover lamb, chopped (from leg of lamb, see related recipe)
- 700g jar tomato passata
- 80ml (1⁄3 cup) water
- 60ml (1⁄4 cup) leftover gravy (from leg of lamb, see related recipe)
- 1 tbs balsamic vinegar
- 375g pappardelle or fettuccine pasta
- Finely grated parmesan, to serve
- 2 (about 800g) eggplants, halved
- 60ml (1⁄4 cup) Cobram Estate Extra Virgin Olive Oil
- 1 tsp cumin seeds
- 1⁄2 tsp brown mustard seeds
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp finely grated fresh ginger
- 1⁄4-1⁄2 tsp chilli flakes, to taste
- 1 tsp garam masala
- 1⁄2 tsp ground turmeric
- 250g finely chopped leftover lamb (from leg of lamb, see related recipe)
- 400g can brown lentils, rinsed, drained
- 410g can Ardmona Rich & Thick Tomatoes & Paste
- 110g (1⁄2 cup) leftover tomato passata (from ragu, see related recipe)
- 50g feta, crumbled
- 1⁄2 cup fresh coriander leaves
- Leftover lemon wedges, to serve (from leg of lamb, see related recipe)
Featured meal plans
December use-it-up meal plan
Use up some of the key leftover ingredients from our Roast Duck, Cherry & Couscous Salad to make two more recipes as part of a clever meal plan. Plus, use our shopping list to pick up everything you need.
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