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Easter lamb leftover recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.


When Easter is over and you are faced with lamb leftovers, you don't have to just reheat the leg or rack and nibble through it in Easter fashion. Instead, you can turn the leftover meat into completely different dishes and enjoy the lamb anew. The following lamb recipes are so good, you may want to make extra lamb to make the most of your leftovers.


Quick and Easy Lamb Minestrone

Makes 6 servings

Ten minutes is all you need to simmer up this hearty soup recipe chock full of vegetables, pasta and leftover lamb.

1 (16-ounce) package seasoned frozen pasta vegetable mix
4 cups fat-free beef broth
1 (14.5-ounce) can chopped tomatoes (undrained)
3 tablespoons tomato paste
1 cup canned kidney beans, rinsed, drained
1 teaspoon Italian seasoning, crushed
8 ounces cooked lamb, cut into 1/2-inch cubes
Homemade pesto (or store bought)

In a large saucepan, combine pasta vegetable mix and beef broth and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in tomatoes, tomato paste, kidney beans, Italian seasoning and lamb. Bring to a boil and cook 5 minutes to heat through. Serve with a dollop of pesto.

All recipes courtesy of the American Lamb Board



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