- 3 to 4 tbs pesto (or tapenade)
- 10 tbs rapeseed or olive oil
- 6 tbs sherry vinegar
- Salt and freshly ground pepper, to taste
- 100 g (3½ oz) baguette or ciabatta, preferably a day old and cut into bite-size pieces
- 6 tomatoes, halved and deseeded
- 2/3 of a cucumber, deseeded and diced
- 2 sticks of green celery, sliced
- 2 tbs capers and/or black olives
- ½ red onion, sliced
- 500 g (1 lb 2 oz) lamb leg steaks or 400 g (14 oz) lamb fillet
Inspired by World Food Day and the campaign to reduce food waste in our loves, we thought we’d share this recipe for Lamb Panzanella.
It’s a great way to use up some stale bread you would otherwise be throwing out. And it’s tasty, too!
- Mix the pesto or tapenade, 8 tablespoons of the oil and the vinegar in a mixing bowl. Season to taste.
- Place the remaining ingredients, except the oil and lamb, in the bowl. Cover and leave to rest.
- During this time, brush the slices of lamb with remaining oil and place in a hot frying-pan.
- Cook for 6 to 8 minutes on each side. Season and leave to rest for 2 minutes. Slice the meat into strips and add it to the panzanella.
- Serve immediately.
And, looking back through our archives, it seems the “Friend” has always had good advice in this area . . . here’s what we said about leftovers all the way back in 1874!
For more on World Food Day, click here.
For more fantastic features from “The People’s Friend”, click here.