How to use up your Easter Lamb leftovers

Check out this really easy recipe to ensure your leftovers get all used up.

Roast Lamb, Bubble & Squeak & Watercress Salad (Serves 2)
A great way to use up the leftovers after Easter lunch….and it is really tasty.

Ingredients:

For the bubble & squeak cakes, follow our recipe here – you can use any leftover veg that you may have to mix with the potatoes.

1 tsp Dijon mustard
1 tsp finely chopped garlic
1 tsp lemon juice
2 tbsp soured cream
3 tbsp olive oil
8 thinly sliced (leftover) lamb
2 handfuls of watercress, washed

1)      Start by making your bubble & squeak cakes. For the recipe and method please click here.

2)      While the cakes are cooking, make the dressing by mixing the mustard, garlic, lemon juice and soured cream. Slowly whisk in the olive oil until you have a nice creamy dressing. Add the watercress leaves and coat in the dressing.

3)      Place the dressed leaves on the side of a plate. Place your bubble & squeak cake next to the leaves, and top with the thinly sliced lamb.