While Easter is a time to spend with families and to relax. Let’s not forget how much food we have eaten over the Bank Holiday weekend.
But if you’re like us and have plenty of food left over then you might want to make note of this recipe.
Jamie Oliver’s leftover lamb filo cigars can be a great way to use up the meat from the day before.
Even better the chef recommends using a packet of ready-made filo pastry so it will save you from slaving away in the kitchen.
According to his website, it reads: “You can transform leftover roast meat into a crunchy, hot, delicious canapé that’s sure to put a smile on everyone’s faces. I’m also riffing on a salsa verde to make a mint dipping sauce and reheating leftover gravy for next-level dunking – so good! ”
Repeat the process until they’re all wrapped up and space them out on a tray lined with baking paper as you go along.
Brush with some more oil then chill until it is needed. Then bake right away for 20 minutes, or until crispy golden.
Next, grab the mint leaves and keep them for garnish. To make the mint sauce, peel the garlic and then finely grate it with the lemon zest on a chopping board.
Chop the capers, anchovies and remaining mint until fine and mix them as you go.
Transfer this to a serving bowl and add 6 tablespoons of extra virgin olive oil.
You can also add a mixture of olive oil and oil from the anchovy jar. Then add a tablespoon of red wine vinegar and the mustard.
Once you’re almost ready to serve, heat the gravy and you can loosen it with a little water if needed.
Put the reserved baby mint leaves over the lamb cigars and serve with the hot gravy and mint sauce, for dunking.
