Meat is pretty expensive here in Australia so when it comes on special, I tend to grab a roast and get a couple of meals out of it. I don’t like to pay any more than $10 per kilo for proteins. This Slow Cooked Greek Lamb was going to get every inch of it’s life used up and with eggs and potatoes in my pantry I came up with this Lamb & Potato Frittata.

I peeled and thinly sliced the potatoes and par cooked them in the microwave for a couple minutes just to speed up the cooking process. Once cooked, mix with sliced onions, the leftover lamb and beaten egg mixture.

Pour into a casserole dish, top with grated cheese and bake until set and golden on top. It couldn’t be any easier. It’s great served cold too.

Lamb & Potato Frittata

• leftover roast lamb, roughly chopped in bite sized pieces
• 3 eggs, beaten
• 2-3 potatoes, peeled and thinly sliced
• 2 brown onions, thinly sliced
• 1/2 cup Greek yoghurt or cream
• salt & pepper
• grated cheese

1. Preheat oven to 170 deg C.
2. Par cook thinly sliced potatoes in boiling water or microwave until just tender.
3. Combine beaten eggs, yoghurt/cream, potatoes, onions and lamb with salt and pepper.
4. Pour into a greased casserole dish.
5. Top with grated cheese.
6. Bake until egg has set and cheese on top is golden brown. (Approximately 20 minutes.)
7. Serve with vegetables or a side salad.
8. Suitable to eat cold.

For more recipes to using up leftover roast meat, try these:

Greek Lamb & Potato Free Form Pie

Greek Lamb Wraps

Individual Omelettes