Pulled lamb with goat’s cheese mash

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This recipe is made using leftovers from Hannah Lewry's harissa yoghurt slow-roasted lamb shoulder. Get the recipe for harissa yoghurt slow-roasted lamb shoulder here.

Ingredients

280 g fine beans
2 cloves garlic, finely chopped
1 T olive oil
1 T butter
230 g Tenderstem broccoli, blanched
leftover lamb
800 g Woolworths creamy mash
100 g log chevin
100 g Kalamata olives, pitted and chopped

Cooking Instructions

1. Pan-fry the beans and garlic in the olive oil and butter for 3 minutes, then add the broccoli and cook, tossing, for 2 minutes.

2. Warm the leftover pulled lamb and heat the mash according to package instructions.

3. Just before serving, crumble the goat’s cheese through the mash with the olives and serve with the warm garlicky greens, pulled lamb and pan juices.

Cook's note: This lamb is also sublime tossed with pasta. Just add a little more harissa to the pan when reheating, plus a dollop of mascarpone, cherry tomatoes and grated pecorino.

Get the recipe for harissa yoghurt slow-roasted lamb shoulder here.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen