Lamb and Broccoli Bake Lamb and Broccoli Bake

Lamb and Broccoli Bake

Make the most of any Sunday roast lamb leftovers with this quick and easy dish made with juicy lamb and tender broccoli in a delicious white sauce.

prep time
10 mins

cook time
25 minutes

6 people


  • 1kg cooked roast lamb, cubed
  • 375g broccoli, cut into florets or small pieces, or any vegetable mix
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • Pinch ground nutmeg
  • 1 tablespoon sunflower oil
  • 1 small onion, peeled and finely chopped
  • 75g fresh or dried breadcrumbs
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped rosemary


  1. Cook the broccoli in a large pan of boiling water for 2-3 minutes. Refresh in cold water, drain and set aside.
  2. To make the white sauce: melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously. Remove from the heat and slowly stir in the milk. Bring to the boil; reduce the heat and simmer, stirring until thickened. Season and add the nutmeg.
  3. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  4. Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft. Add the lamb and warm through for 2-3 minutes. Add the broccoli and white sauce. Spoon into a 1.2L ovenproof dish.
  5. Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in a preheated oven for 20-25 minutes until golden brown.
  6. Serve with mixed vegetables.


For extra convenience buy a ready-made white sauce and replace fresh herbs with dried. For an extra treat add 4 tablespoons single cream to the white sauce.