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Lamb Stir fry

It's Easter and we're still in Ireland. It's a classic time for Lamb. Roast lamb, lamb shanks, all types of lamb! And whilst I love the original recipe, I'm a much more "let's see what we can make with leftover" type of girl. This recipe is perfect for your left over lamb....


2 tsp rape seed oil, salt and pepper
500g cooked Bord Bia Quality Mark lamb (leftovers from Sunday’s roast dinner – see for recipe), cut into smallish chunks
Half a red chilli, sliced finely

4 spring onions, sliced finely
1 pack of egg noodles, cooked
4 handfuls of spinach
1 lemon
Handful of mint

In a frying pan heat the oil and cook the lamb until crispy, add in the spring onions and chilli.
Meanwhile, cook the egg noodles.
Once the noodles are cooked add in to the pan and add the spinach and squeeze the lemon over the
whole thing.
Sprinkle with mint and serve.

See what I mean about being easy?

Lamb Stir Fry by Food Stylist Jette Virdi
Lamb Stir fry photographed by Jette Virdi

This post was sponsored by Bord Bia using #qualitymark lamb.