Easter lamb leftover recipes
It did not look so big while prepping! Delicious and pink tender...nice spice rub with garlic mustard yogurt and whole lemon slices, rolled and tied. Froze three thick slices separately for later...found some great stew recipes.
Making Souvlaki tacos tonight....then thought to try a pita bread or Naan. Breads not usually my thing. Looks like Naan has egg and butter and sometimes garlic and spices one the second rise or mixed in before dividing...then stovetop grilled. Pita bread seems 'plain jane'.
Any tricks grilling the Naan?
Comments (9)
- 10 years ago
10 years agoRelated Discussions
What to do with leftover lamb?
Comments (14)Sounds good, CooperB! You are always welcome. Then I will come over to YOUR place and we can dine on that beautiful, romantic front porch of yours, graced by the Annabelles! Btw, I will also want to make a quick trip to your lovely, Ballet Slipper Pink powder room to powder my nose! Anyhoo, Francy, sorry for the hijack! Your Easter meal will no doubt be a delicious success, as will your leftover fixins....See Moreleftover lamb
Comments (11)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...See MoreRecipes for Easter Leftovers - Week 1 April 2013
Comments (10)Ham and Split Pea Soup from Epicurious : From Cooks Illustrated March 1999. this is a delicious soup but takes a little bit of time to make the broth but it's incredible. You can use a leftover ham bone if you get one of those big hams at the holidays (freeze the bone with a bit of meat) or a ham hock is okay too but can be salty. 1 piece (about 2.5 lbs) smoked bone in picnic 4 bay leaves 1 lb split peas rinsed and picked through 1 tsp dried thyme 2 tbsp olive oil 2 med onions, chopped med 2 med carrots, chopped med 2 med celery stalks, chopped med 1 tbsp butter (optional) 2 med garlic cloves, minced 3 small new potatoes scrubbed and med. diced ground black pepper balsamic vinegar Bring 3 quarts of water, ham, bay leaves to a boil, overd med high heat in large soup kettle. Reduce heat ot low and simmer until meat is tender and pulls away from the bone (2-2.5 hours). Remove ham meat and bone from broth; add split peas and thyme and simmer until peas are tender and dissolved (45 min - 1 hour). Meanwhile, when ham is cooled enough to handle, shred meat into bite sized pieces and set aside. Discard rind and bone. While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots and celery; saute, stiring frequently until most of the liquid evaporates and veggies begin to brown; 5-6 minutes. Reduce heat to low; add butter, garlic, and sugar. Cook veggies, stirring frequently, until deeply browned; 30-35 min, set aside. Add sauteed veggies, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve adn thicken soup to the consistency of light cream (about 20 min more). Season with black pepper. Ladle soup into bowls, sprinkle with red onion (optional)and pass vinegar (optional)...See MoreRECIPE: Lamb Chops and Couscous
Comments (1)Thanks, Westelle, we love lamb (we had rack of lamb for Easter dinner) and this new recipe looks terrific....See More- 10 years ago
10 years ago
10 years agolast modified: 10 years ago- 10 years ago
That sounds good also. I just need to work on production, lol. I like using up eggs any way i can. I did use kefir and yogurt. I dusted off the KitchenAid, literally. I've not used it in some time...maybe a year. The mixing bowl flew off its base not once, twice, but three times....onto the floor....5 second rule. : ) Then instead of turning it off i hit high speed. "oh Lucy!"
I used the oven and that was probably dumb. I rolled them out a bit too thin but i did not want the thick dough ones like we get in NY. Nice easy dough to work with. I could not find the baking stone since the new ovens went in. I did use an olive oil garlic spice blend on top and poked the dough all over. And added a basic spice blend to the dough. Used 1/2 whole wheat flour. Had some with humus for lunch. Passed the next day test.
- 10 years ago
- 10 years ago
annie1992