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leftover lamb

17 years ago

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There is about1 1/4 pounds of this leftover....I know...lamb curry, or lamb stew...or just thinly sliced cold lamb on a sandwich....but anyother ideas?

Linda c

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Comments (11)

jazmynsmom
17 years ago
Shepherd's Pie!
bigaugbiker
17 years ago
Gyros
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Braised lamb shanks
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Comments (5)
I made this one a few years ago for my Passover crowd (in Lori316's stoneware that she sent me in a swap, ah, memories). DS #2 demanded it again! I used lamb shanks instead of chops. Lamb Chops with Dried Cherries and Port Bon AppÃ©tit : April 2008 Bon AppÃ©tit Test Kitchen Yield: Makes 2 servings 2 teaspoons olive oil 4 4-to 5-ounce loin lamb chops 1/3 cup chopped shallots 3/4 cup ruby Port 1/2 cup low-salt chicken broth 1/2 cup dried tart cherries 3 tablespoons cherry jam 1 tablespoon balsamic vinegar 1/2 teaspoon ground cardamom Chopped fresh mint or parsley Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sautÃ© 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint. Here is a link that might be useful: Epicurious recipe
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Are you this passionate about your shepherd's pie?
Q
Comments (28)
I only had SP about two years ago at The Cat & Fiddle Pub on Sunset in Hollywood. I didn't like it, but then I've only had chicken pot pie for the first time about two years ago also. I don't blame the restaurant because other things I've had there were very good (but not the Cornish Pastry). I do like Beef Wellington, however, or at least I did the one time I had it. I didn't grow up with English (or Anglo) food, and I never developed a taste for it, except for Fish 'n' Chips. It's hard to find English food in Texas or California, although there is an English pub in Santa Monica, where I go for fish on occasion. Of course I usually go to Japanese restaurants for fish, and they are a lot more common here. I'd rather just watch English cooking shows (like Floyd on Food) and be entertained. I'm going to be extra careful the next time I go into an English pub! Lars
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leftover lamb
Q
Comments (9)
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 masÃ¤la 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 masÃ¤la, 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 masÃ¤la 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
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What's for dinner Saturday?
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Comments (9)
I tried two new recipes tonight. Chicken Parmesan salad on hoagie rolls (Rachel Ray made it today) and Bobby Flay's Green Onion Slaw. They were both very interesting. DH liked them. On the other hand, he was probably thrilled to get some food. I only cook a couple times a week these days. Always trying to diet. I don't know how I'd rate these recipes but they were very unique in flavor. No mayonnaise in either one. Just a little E.V.O.O.
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rachelellen
17 years ago
Cornish Pasties!! I don't have a recipe, because I just make them. But, it's pretty easy. Finely chop leftover lamb, turnips, potatoes & onions, (appx. equal amounts of vegetables and meat) season with salt and pepper, and make a batch of basic pie crust. Roll out circles of dough, put a pile of filling on the dough and seal like a turnover. Bake and eat or freeze them to pull out and bake some day when you aren't in the mood to cook. Some people like to serve them with ketchup, some with gravy...I generally just eat them like they are. The turnips are important because they keep the filling from being too dry.
angelaid
17 years ago
Gyros, pasties, stroganoff. I'm coming to your house for leftovers. LOL
leel
17 years ago
Lamb curry.
bunnyman
17 years ago
Lamb was my Tuna cat's second favorite meat. Perhaps you have a kitty that would like just a teeny tiny little taste?

I've been dumping lots of leftovers into my soup pot. Onions, cabbage, and tomato juice... then I dump in what meat, beans, or veggies that are leftovers. Soup has been good to excellent, I feel full from eating, and I'm losing weight on it.

: )
lyra
lindac
Original Author
17 years ago
Chabby loves lamb.....but...
I've been running all day....ate all meals out....tomorrow is wednesday.....think I better make a stew so I can freeze it....
How would I make gyros out of a roast?
The pasties sould good....but I am only me....and.....shh don't tell, But I have offered to cook BBQ pork for the neighbor girl's graduation party for 200.....
So that lamb will have to get packaged somehow into quick meals.
60 pounds of boneless pork loin....Oh My!!Thats half the hanging weight of a 200 pound hog!...Oh my!
Linda C
coconut_nj
17 years ago
To make it into gyros, since you already roasted it with the basics that go into a gyro meat [rosemary and garlic], just slice it thin and use as any gyro meat. Put on a pita with some tzatziki sauce, onions, tomato and feta. Or as a salad with the tzatziki sounds good too.

Tzatziki Sauce:

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups
Bizzo
17 years ago
sautee some onions in olive oil, add small pieces of the lamb to warm, and mix with a cooked rice pilaf (I like just rice and pine nuts)

sandwiches with lamb and hummus on pita

A mixed green salad with feta and sliced lamb
caliloo
17 years ago
I don't care for left over lamb, so any leftovers go home with a dear friends. We reamin friends despite the fact that he actually prefers leftover lamb - and get this - in a sandwich on "squishy white bread" with mayo and pepper. Any time I make it, he goes out to buy a loaf of squishy white bread just so he can have his sandwiches LOLOLOL!

Alexa
jessyf
17 years ago
lentil stew

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