Using microwave rice for this salad makes it so quick to make – ideal for a throw-it-together meal when time is short. This recipe is a mouthwatering leftovers idea from our soy honeyed leg of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Mix the mango chutney and yogurt together in a small bowl and set aside. Cook the rice according to the pack instructions. Meanwhile heat the oil in a large non-stick frying pan and cook the sugar snap peas and courgette ribbons for 2 minutes until soft.
Stir through the cooked rice and beansprouts and stir-fry for a further minute. Add the torn lamb and cook for 2 minutes until heated right through, then stir though the mango and yogurt mixture. Scatter with the coriander and serve immediately.
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Please note that 200g (7oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.