Lamb and Broccoli Bake

Make the most of any Sunday roast lamb leftovers with this quick and easy dish made with juicy lamb and tender broccoli in a delicious white sauce.

Prep Time: 10 mins

Cook Time: 25 minutes

Serves: 6 people

Ingredients

  • 1kg cooked roast lamb, cubed
  • 375g broccoli, cut into florets or small pieces, or any vegetable mix
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • Pinch ground nutmeg
  • 1 tablespoon sunflower oil
  • 1 small onion, peeled and finely chopped
  • 75g fresh or dried breadcrumbs
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped rosemary

Method

  1. Cook the broccoli in a large pan of boiling water for 2-3 minutes. Refresh in cold water, drain and set aside.
  2. To make the white sauce: melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously. Remove from the heat and slowly stir in the milk. Bring to the boil; reduce the heat and simmer, stirring until thickened. Season and add the nutmeg.
  3. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  4. Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft. Add the lamb and warm through for 2-3 minutes. Add the broccoli and white sauce. Spoon into a 1.2L ovenproof dish.
  5. Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in a preheated oven for 20-25 minutes until golden brown.
  6. Serve with mixed vegetables.

Tips:

For extra convenience buy a ready-made white sauce and replace fresh herbs with dried. For an extra treat add 4 tablespoons single cream to the white sauce.