AuthorJordan Pie
RatingDifficultyBeginner

If you have a lot of leftovers and need to whip up a simple, yet incredibly nourishing and yummy dish then why not try this easy dish. You could also add in leftover roasted veggies or use leftover roasted chicken, pork or beef.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 Roughly 250-350g of leftover slow cooked lamb (we used a shoulder of lamb)
 1 spring onion, chopped
 1 zucchini, sliced thinly into rounds
 pepper to taste
 butter, ghee or Changing Habits Coconut Oil for cooking with
 2-3 large spinacg leaves, roughly torn
 2-3 Tbsp coconut aminos
 2 garlic cloves, crushed

1

Add the oil, butter or ghee into a large frying pan and allow it to heat up so the oil covers the whole pan.

2

When the pan is heated, add the zucchini and fry until golden.

3

Add in the spring onions and spinach and mix through and fry until fragrant.

4

Add the rest of the ingredients and fry until heated through. The coconut aminos should begin to caramelise the ingredients when cooking.

5

Taste and adjust if needed.

6

Scoop into bowls and serve immediately.

Category

Ingredients

 Roughly 250-350g of leftover slow cooked lamb (we used a shoulder of lamb)
 1 spring onion, chopped
 1 zucchini, sliced thinly into rounds
 pepper to taste
 butter, ghee or Changing Habits Coconut Oil for cooking with
 2-3 large spinacg leaves, roughly torn
 2-3 Tbsp coconut aminos
 2 garlic cloves, crushed

Directions

1

Add the oil, butter or ghee into a large frying pan and allow it to heat up so the oil covers the whole pan.

2

When the pan is heated, add the zucchini and fry until golden.

3

Add in the spring onions and spinach and mix through and fry until fragrant.

4

Add the rest of the ingredients and fry until heated through. The coconut aminos should begin to caramelise the ingredients when cooking.

5

Taste and adjust if needed.

6

Scoop into bowls and serve immediately.

Leftover Slow Cooked Lamb & Pan Fried Greens
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