leftover leg of lamb – open lasagna of lamb & mushroom

I do not waste anything in the kitchen. Quite honestly, no good Chef wastes any food produce. And minimal waste equals great saving. Simply freeze items in freezer friendly containers or resealable freezer bags, name and date it and safely reuse it in the not so distant future. Easy.
I had some leftover leg of lamb from Sundays’ roast and since pasta is another one of my secret romances, last night was undoubtedly pasta night in my home. Use whatever meat you prefer or may have tucked away in your freezer. Or fry some bacon or sausage, like chorizo and add it to the dish. Even leftover oxtail will make an amazing alternative to the lamb.
There is great effort in making a lasagna…a good lasagna, that is. So this is my take of a lazy lasagna when I actually don’t have the time to make all of the elements to the traditional lasagna we all love so much.

ingredients | serves 4 | easy
10 lasagna sheets
2tbs olive oil
700g leftover lamb (or any other red meat that you would like to use)
3tbs olive oil
3tbs butter
1 punnet wild mushrooms, halved
4 leeks, washed and sliced at an angle
3 cloves garlic, sliced
1 white onion, quartered
1.5c cream (full fat)
1c beef stock/broth
8 sprigs thyme, leaves only
2 sprigs rosemary, leaves chopped
1/4c brandy
1tsp dried oregano
1/2tsp salt
black pepper
parmesan (garnish)
fresh chives, garnish
handful fresh parsley, chopped
150g creme fraiche

how to
run water in a large pot and add two tablespoons of olive oil & salt. set aside.
heat the two tablespoons olive oil & 2 tablespoon butter in a large skillet / pan and fry the mushrooms until just cooked. about five minutes. set aside.
in the same skillet, add the remaining one tablespoon olive oil & one tablespoon butter. sauté the onion & garlic until translucent. add the brandy and cook until the alcohol has evaporated, about two minutes. (or flambé if you feel gutsy.)
add the herbs (thyme, rosemary oregano) & the leeks and cook for one minute. add the beef stock and mushrooms and cook until reduced by almost half and slightly thickened. about five minutes.
pour the cream into the mixture and cook for about three minutes. turn down the heat and get on with the meat and the lasagna sheets.
bring the pot of salted water to the boil. add the lasagna sheets one by one and give it a gentle stir. cook for about 8 minutes.
using tongs, pick the sheets out of the water directly into the cream mixture, twisting the sheets to sit, folded, in the creamy sauce, making space for all then sheets. (the starchy water will give a beautiful shine to your sauce.)
in a separate pan, heat a little olive oil and toss the meat until warmed through and slightly crispy on the outside.
turn the heat of the cream mixture on a low simmer and very gently move the lasagna around so to cover it with the sauce.
once warmed through, garnish with the chopped chives and parsley and liberally top with parmesan shavings.
top the lasagna with the meat or serve the meat separately.

from my kitchen to yours, with love x






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