Pulled Lamb Sandwiches with Smashed Peas (under 10 minutes)

How often have you enjoyed a lamb roast, and then found yourself with a small amount of leftover meat that isn’t quite enough to make another meal?

And who says leftovers can’t be re-purposed into a fancy, but simple meal?

We’ve got a brilliant idea to share with you that may just cause you to purposely save a little meat so you can make this recipe 🙂

Although this recipe calls for approximately 650g, we often freeze our leftovers in small ziplock bags and then use several bags of meat for a meal.

Fry off some onions, cook some peas and toast some bread, and you’re well on the way to a delicious mid-week meal!

If you give this dish a go, tell us about your experience in the comments below. We’d love to hear from you.

Easy Pulled Lamb Sandwiches with Smashed Peas

• approx 650g leftover lamb roast, shredded
• 1 large red onion, sliced
• 3 tbsp coconut aminos, or BBQ sauce
• 250g frozen green peas
• generous handful fresh mint, finely chopped
• splash olive oil
• 1/4 tsp garlic powder
• salt and pepper
• 8 thick slices bread, toasted
• 2 tomatoes, sliced
• Mayonnaise or Caesar dressing

Instructions

1. Preheat a small cast iron frypan over medium-high heat. Drizzle in a little olive oil or a knob of tallow and add the sliced onion. Season with a pinch of pepper, salt and garlic powder.
2. Fry the onion for several minutes until it starts to soften. Add in the shredded lamb and coconut aminos and heat through for another 5 minutes. Remove from the heat and keep warm. The onion should still be a little crunchy but without the sharp onion taste.
3. In a small saucepan add a swirl of olive oil and the frozen peas. Season with a pinch of pepper, salt and garlic powder.
4. Place the pan over medium heat and cook the peas for 5 minutes until thawed. Then add a drop of water and cook the peas for 5 more minutes until soft and easy to mash. Add the freshly chopped mint.
5. Roughly mash the peas with a potato masher or fork, keeping the pea mixture a little chunky. Taste and add extra salt, pepper, or garlic powder if necessary. Set aside.
6. Assemble the sandwiches using then toasted bread, tomato, smashed peas, and the pulled lamb and onion mixture. Cover with another slice of bread, secure the sandwich stack with a toothpick or a skewer and serve.

Serves: 4

Recipe Note on Pulled Lamb:

You may have heard of the term ‘pulled pork’  or ‘pulled beef’ and wondered what it meant.

While it may sound like an extremely strenuous business, it’s anything but!

Pulled meat simply refers to meat that has been cooked using a gentle, slow process until the meat pulls easily from the bone or can be shredded by hand using two forks. Any fat and gristle is then discarded, and often the meat is then simmered in a sauce before serving in a bun with coleslaw on the side.

Pulled meat and shredded meat are essentially the same thing, and can be used interchangeably in recipes.

Recipe credit.