Jamie Oliver Leftover Lamb Moroccan Recipe

This Jamie Oliver Leftover Lamb Moroccan recipe is a delicious way to transform your Sunday roast lamb into a bold and aromatic North African-inspired dish. Using warm spices like cumin, cinnamon, and paprika, along with chickpeas, vegetables, and a touch of sweetness from dried fruit, this hearty one-pot meal brings comfort and flavor together with ease.

What is Jamie Oliver’s Leftover Lamb Moroccan?

Jamie Oliver’s Leftover Lamb Moroccan is a fragrant stew or tagine-style dish made with pre-cooked lamb, Moroccan spices, canned tomatoes, chickpeas, and often apricots or raisins. It’s a perfect mix of savory, sweet, and spiced, ideal for a cozy dinner or meal prep for the week.

Other Popular Lamb Leftover Recipes

• Jamie Oliver’s Leftover Leg of Lamb
• Hairy Bikers Leftover Lamb Shepherd’s Pie
• Mary Berry Lamb Dhansak
• Hairy Bikers Slow Cooker Lamb Dhansak

Why You Should Try This Recipe

• Creative Use of Leftovers – No food waste, only bold flavors
• One-Pot Simplicity – Minimal cleanup and prep
• Warm Moroccan Spices – Adds depth and richness
• Perfect for Batch Cooking – Freezer-friendly and reheats well
• Balanced and Filling – Includes protein, fiber, and healthy carbs

Ingredients Needed to Make Jamie Oliver’s Leftover Lamb Moroccan

• Cooked Leftover Lamb (400–500g, shredded or chopped)
• Olive Oil (2 tbsp)
• Onion (1 large, diced)
• Garlic (2 cloves, minced)
• Fresh Ginger (1 tbsp, grated)
• Ground Cumin (1 tsp)
• Ground Cinnamon (½ tsp)
• Ground Coriander (1 tsp)
• Smoked Paprika (1 tsp)
• Harissa Paste (1 tbsp, optional for heat)
• Chickpeas (1 can, drained and rinsed)
• Chopped Tomatoes (1 can – 400g)
• Dried Apricots or Raisins (¼ cup, chopped)
• Vegetable or Chicken Stock (½ cup)
• Salt and Pepper (to taste)
• Fresh Coriander or Parsley (for garnish)
• Optional: Lemon zest, slivered almonds, preserved lemon slices

Equipment Needed

• Large sauté pan or Dutch oven
• Wooden spoon
• Chopping board and knife
• Measuring spoons/cups

Instructions to Make Jamie Oliver’s Leftover Lamb Moroccan

Step 1: Sauté the aromatics

Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–7 minutes until soft. Stir in the garlic and ginger, cooking for another 1–2 minutes.

Step 2: Add spices and harissa

Stir in the cumin, coriander, paprika, cinnamon, and harissa paste (if using). Cook for 1 minute to bloom the spices.

Step 3: Build the base

Add the chopped tomatoes, chickpeas, dried fruit, and stock. Season with salt and pepper. Stir to combine and bring to a gentle simmer.

Step 4: Add the leftover lamb

Add the cooked lamb to the pan, reduce the heat to low, and simmer uncovered for 15–20 minutes, or until everything is tender and the sauce is slightly thickened.

Step 5: Garnish and serve

Taste and adjust seasoning. Finish with fresh coriander or parsley, and optional extras like lemon zest or toasted almonds.

What Goes Well With Jamie Oliver’s Leftover Lamb Moroccan

• Couscous or Bulgur Wheat – Traditional pairing for Moroccan stews
• Warm Flatbreads or Pita – Great for scooping
• Mint Yogurt or Raita – Cools and balances spices
• Grilled Vegetables – For added texture and nutrition
• Pickled Red Onions or Olives – Add sharp contrast
• Lemon Wedges – Brightens the overall flavor

Expert Tips for the Best Moroccan Lamb

• Use Stock Instead of Water – Enhances the depth of flavor
• Shred Lamb for Better Texture – Helps soak up spices and sauce
• Simmer Gently – Don’t rush the flavor development
• Balance Sweet and Spicy – Adjust dried fruit or harissa to taste
• Finish with Lemon or Herbs – Adds a fresh lift

Easy Variations of Jamie Oliver’s Leftover Lamb Moroccan

• Add Sweet Potato or Carrots – Extra sweetness and substance
• Use Lentils Instead of Chickpeas – For a heartier variation
• Make It Spicier – Add chili flakes or more harissa
• Swap Lamb for Chicken or Beef – Same spice blend works beautifully
• Include Preserved Lemons – Traditional Moroccan citrus punch

Best Practices to Store Leftovers

• Cool and Refrigerate in Airtight Container – Keeps up to 3 days
• Freeze in Portions – Stays good for up to 2 months
• Reheat Slowly on the Stove – Add a splash of water or broth to loosen
• Avoid Overcooking Lamb Again – Simmer gently to preserve tenderness
• Garnish After Reheating – Keeps herbs and toppings fresh

Nutrition Value (per serving, based on 4 servings)

• Calories: ~430
• Protein: ~30g
• Fat: ~20g
• Carbohydrates: ~25g
• Fiber: ~6g

FAQs

Can I use fresh lamb instead of leftovers?

Yes, you can. Just sear diced lamb shoulder or leg first, then simmer it longer (about 45–60 minutes) until tender before finishing the dish.

Can I freeze leftover Moroccan lamb stew?

Absolutely. This dish freezes well for up to 2 months. Let it cool, portion it out, and store in freezer-safe containers. Defrost overnight in the fridge before reheating.

What type of dried fruit works best in Moroccan lamb?

Dried apricots, raisins, or chopped dates all add a touch of sweetness that complements the spices beautifully.

Is this dish spicy?

It can be mild or spicy, depending on your use of harissa paste or chili powder. Start mild and adjust to taste.

Final Words

Jamie Oliver’s Leftover Lamb Moroccan dish is a brilliant, budget-friendly way to turn yesterday’s roast into a flavorful and exotic meal. With warm spices and rich textures, this one-pan wonder is sure to become a family favorite.

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