I usually turn it into lentil stew. Let me know if you want me to type instructions.

Teresa posted a good recipe for Shepherd's Pie somewhere...

(I'm lazy this morning)

James Shepherd's pie is perfect for leftover lamb. Did you see this thread?

Some good recipes and also a few pics.

I think most recipes would want you to grind the lamb but my MIL used to just do a fine chop. look at Colleen's post. She would be one who knew about authentic Shepherd's pie and she uses leftover roasted lamb.

Here is a link that might be useful: Shepherds pie

I sometimes turn it onto a sort of Mediterranian stew...
Sautee onions and peppers in olive oil, add garlic, some tomatoes ( whole canned or fresh) a very generous Glug glug glug glug or dry red wine, some olives ( not the pimento stuffed ones from a jar!) perhaps cut up zucchini, perhaps some peeled and cut up eggplant, a pinch of cinnamon...the leftover meat cut up and cook slowly for about 45 minutes.
Linda C

When I was growing up my mom always made what she called Lamb Curry out of the leftovers, and truth to be told, it was one of my favorites :-)

Cut your leftover lamb into bite size pieces. Saute some chopped onion in drippings, butter or oil until soft, adding garlic the last minute or so. Add a chopped apple, the lamb, leftover lamb gravy (if you have it, otherwise make some brown gravy with beef broth) and some curry powder. Simmer for a little while to blend the flavors and heat everything up. My mom served it over rice, but I usually make couscous, and it's especially good with homemade chutney.

Becky

Lamb Stew
Lamb Stroganoff

Lamb curry. There was a thread on curry recently.

Jim

Here are two recipes for lamb curry extracted from a previous post of mine in which I gave several from the book of Annie Oates, who I knew in Palma:

Here are recipes from a great cook and restaurant owner that I knew in Palma de Mallorca. She wrote her own cookbook of recipes that made her restaurant well known among the local people there. I've made many of these, including the garam masala.
People would line up waiting to dine on her curries:

Note: The original recipes are given in metric measures and I've tried to give the best equivalents in volume measures. If you have metric kitchen scales, use the original measurements for greater accuracy.

LAMB CURRY
*****************
4.5 lbs (2 kilos) lamb - best is that trimmed from the leg and cut into (3/4 inch)(2 cm) squares
2.2 lbs (1 kilo) onion chopped
2.2 lbs (1 kilo) tomatoes chopped
2 good tablespoons garam masäla
1 cup water
1 sweet green (bell) pepper
1 teasp turmeric
1 teasp ginger - best is fresh, grated
1 teasp ground chillies
vegetable oil or ghee
garlic
fresh herbs
salt & pepper
lemon
small pot plain yoghourt

1) Cut the meat into pieces of the desired size, removing excess fat.
2) Fry the onions, garlic, ginger, peppers and herbs in the oil or butter. Add the turmeric and garam masäla, salt and pepper.
3) Mix well and let it simmer for a few minutes. Add the meat and keep stirring for a little longer.
4) Add tomatoes, fry for two to three minutes, put lid on saucepan and continue to simmer for about 40 minutes. If it gets too dry, add hot water. Simmer until tender, adding water when necessary.
5) Add a squeeze of lemon and finally a pot of yoghourt. Serve with boiled rice, chutneys, pickles and, if desired bananas.

CURRY FOR ONE
**********************
This recipe from a friend of the book author who spent several years in Arabia and often had to fend for himself.
Recipe is casually vague (!)
1 large onion chopped small
1 teaspoon curry powder - or garam masäla if you have made it
1 TBS tomato puree
1 TBS vinegar
required amount of beef, lamb or fish
handful of raisins
few potatoes
salt
oil

1) Fry the onion in the oil until translucent.
2) Add the curry powder, tomato puree, vinegar, meat or fish, raisins, salt and diced potatoes.
3) Cook gently for about half an hour. Serve with boiled rice and chutney.

Source: 'The Bar We Found'
Anne Oates - Palma de Mallorca 1972

SharonCb

i don't know how you spiced your lamb but when i have some left from greek leg of lamb, this works out perfectly for me:

The FrugÂs Stuffed Grape Leaves

A jar of grape leaves
For the broth, 2 C chicken stock and the juice of 1 lemon

For the filling, mix together:
1# coarsely chopped or ground lamb
1 C raw, long-grain rice
½ C olive oil
1 C chopped yellow onions
¼ C chopped flat-leaf parsley
1 T dried dillweed
juice of 1 lemon
1 tsp allspice
2 cloves minced garlic
a little salt and pepper

Use some of the smallest grape leaves to line the bottom of a 2-quart stock pot. Place the grape leaves, bottom side up, on a counter, stem side toward you. Place 1 tsp of filling in the center of the leaf and fold the stem end over the filling, fold the sides inward and then roll towards the tip of the leaf. DonÂt wrap them too tightly as the rice expands during cooking. Place the rolled leaves in layers on the bottom of the pot close to each other, to help keep them from unrolling. Cover each layer will a couple of plain leaves, including the top layer (I usually end up with about 3 layers of stuffed leaves). Pour the broth over the leaves and place a plate on top to weight them down while they cook. Cover with a lid and cook on a low simmer for an hour. Remove the pan from the heat, leaving the lid on, and allow to cool for an hour before serving. Best at room temp but pretty good cold, too. Serve with avgolemono sauce.

Egg-Lemon Sauce
Cook a roux of 2 T butter and 2 T flour
Heat 1 C of chicken stock and thicken it with the roux

In a bowl, whisk together:
2 eggs
the juice of a whole lemon
2 T water
salt & pepper
Add this to the thickened stock and bring to tempÂdonÂt let it boil. Stir constantly until thickened.

Thanks for all the great suggestions. I was particularly interested in the curries, but I thought DW would get upset if I bastardized her Greek Easter meal too much. So I basically winged (wung?) a Shepherd's Pie by mushing up the potatoes, then took bits and pieces from a few recipes based on what I had on hand. It was delicious, but I'm still thinking about curry... Next time!