The weather is extremely hot at 45 degrees C. I have leftovers of corned beef, egg, onion, and cos lettuce; recipe attached below. The cooked two racks of lamb that I had frozen for 2 weeks; I had forgotten it was in the freezer. I checked, and it’s still edible, so I warmed it up using the air fryer. In addition to the leftovers, I decided to add 3 cherry tomatoes to brighten my lunch.
My lamb rack is coated with cayenne, oregano, and breadcrumbs. Too hot to cook any food. Just warmed up the corned beef egg and onion. Next bring out my two slices of bread from the fridge. I am also making fig juice as my garden is full of figs; recipe will be coming soon.
Even with nettings over the fig tree, the birds still come and eat them. I don’t mind if the birds eat the whole fig rather than biting halfway and going for the next. That really upsets me. Having to throw them away, wasting them.
I am glad to have a quick, simple meal of leftovers heated up in the air fryer and microwave. But for you, follow the recipe attached below. Let’s warm up the food!!!
Ingredients
Leftover corned beef egg onion cos lettuce
2 slices of bread
3 cherry tomatoes
1 canned corned beef
1 small onion, peel and sliced
1 Tbs garlic minced
2 eggs, lightly beaten
lettuce
oil
pepper
Leftover rack of lamb
2 lamb racks
breadcrumb
oil
salt
black pepper
balsamic vinegar (OPT)
Method
Rack of lamb
Marinade lamb rack with salt, black pepper, oil and balsamic vinegar for 1 hour. Place in fridge. Once 1 hour marinated lamb is up. Preheat oven 180 degrees C. Place lamb in room temperature for 30 minutes. In a deep plate put breadcrumbs, black pepper, cayenne and oregano leaves, mix well. Coat well lamb racks.
Place lamb in a small tray, sprinkle some salt and put into oven cook for about 5 minutes on one side. Turnover and cook further 3-4 minutes or to your liking. Rest for 5-10 minutes.
Cook the corned beef egg onion
Meantime, heat 2 Tbs oil in a saucepan on medium heat. Then add in garlic and onion. Cook for about 1 minute until fragrant. Next add in the corned beef, break them up into small bites. Season with pepper. Toss them to warmed them up about 5 minutes.
Now add in the lightly beaten eggs. Toss around the corned beef and garlic mixture. Let’s it cook a further 7-10 minutes until the eggs are coated with corned beef garlic mixture. Meantime, butter the 2 bread, lined some lettuces on top of one slice of bread. Spoon some on top of the lettuce on bread. Then let the second slice of bread lean on it. Place 3 cherry tomatoes in front of the bread with corned beef egg onion lettuce. Next place each lamb rack leaning opposite each other on the bread. Serve immediately. Enjoy with a cold fig juice!!!
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