Leftover lamb prego rolls
6
Easy
15 minutes
20 minutes
“You can use any leftover meat for this recipe – fillet, braai meat or even roast turkey or chicken cooked in the Weber. This is my go-to, post-Christmas Day, on-the-sofa dinner. Just remember lots of napkins and large plates as it's messy. There’s one rule: no cutlery! The roll is the most important part of the recipe: Woolworths’ heat-and-eat flour-dusted rolls work perfectly. Heating the bun in the oven before preparing the prego roll is essential.” - Johnny Hamman, co-owner Slippery Spoon Kitchen,
Ingredients
Method
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For the prego sauce:
- 3-4 garlic cloves, crushed
- 1 T Woolworths harissa paste
- 1 cup tomato passata
- 1⁄3 cup sunflower oil
- 1⁄2 cup white wine
- 1 t sugar
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 t thyme, finely chopped
- 50 g leftover cooked lamb For serving:
- 6 flour-dusted prego rolls
- 600 g leftover leg of lamb, flaked into chunky pieces
Method
Ingredients
1. To prepare the sauce, blend all the ingredients at full speed.
2. Place the sauce and the flaked lamb in a saucepan and heat over a low heat until the meat has reheated properly.
3. Heat the rolls in the oven at 180°C for 5 minutes, or until crusty and very hot to the touch.
4. Cut open the buns and dip the open surfaces into the sauce to soak up some of the sauce. Scoop about 100 g of the meaty sauce into each bun.
Cook’s notes: The sauce will keep in the fridge for 2–3 days. Serve on wholewheat rolls for a healthier option. Toss the sauce through macaroni and cheese and bake topped with mozzarella for an easy meaty bake. Serve with a fresh green side salad – lettuce, cucumber and raw baby marrow with lemon mustard dressing.
Find more leftover recipes here.
Photograph: Myburgh Du Plessis
Production: Bianca Strydom
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