Lamb and rice broth
For the lamb and rice broth
- 2 tbsp olive oil
- 1 red, white or spring onion, thinly sliced
- 3 garlic cloves, finely chopped
- 3 celery sticks, finely chopped
- 2 fresh tomatoes, or tinned plum, chopped (optional)
- 1 tsp chopped fresh or dried thyme, rosemary or whatever herb you have
- 150g/5½oz arborio rice (or basmati or long-grain)
- 1.5 litres/2¾ pints chicken, lamb or vegetable stock
- 1 bay leaf (dried or fresh)
- 200-300g/7-10½oz leftover cooked lamb (or any leftover meat), shredded
For the dressing
To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through.
To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix.
Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot.
Cooked lamb will keep for up to three days as long as it is covered tightly and stored in the fridge.
If you make double the amount of dressing, it can be used for up to three days too. It is lovely with any other meat or fish.