Pulled lamb with goat’s cheese mash | Woolworths TASTE
This recipe is made using leftovers from Hannah Lewry's harissa yoghurt slow-roasted lamb shoulder. It's a great way to transform any roast lamb leftovers.
Ingredients
- 280 g fine green 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
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