Left Over Roast Lamb?

[The Rogue]

Any suggestions for using leftover roast lamb?

[Gourmando]

Lambwiches!

[silver queen]

Saute very briefly - - 30 seconds per side, tops - - in a little oil, maybe with some minced shallots tossed in at the last moment. Quickly deglaze pan with white wine. Serve, sauce on the side.

[suzannapilaf]

Pita sandwich. Thinly slice the lamb, lay it on a lightly grilled pita (or stuff in pocket) and top with cucumber lebni salad. Peel, seed, and dice cuke, add some minced red onion and fresh garlic, some fresh dill, and bind it all together with lebni or really good thick yogurt. A little lettuce and tomato go well too...

[CTer]

Pastistio; moussaka; hash; stuffed veg (eggplant, zuke). I can't believe that YOU need suggestions! ;-)

[LBQT]

Cous cous. The Near East brand has/had a recipe on the box that was very good. From memory, it goes something like this: Dice up leftover lamb, sauté with chopped/diced veggies (peppers, carrots, onion, celery, zucchini), and pine nuts (and golden raisins, if you like a touch of sweetness), add some tomato sauce or stewed tomatoes (but don't make it too watery), and serve over fluffy cous cous.

[matt]

Lamb bolognese? Shred that lamb, saute it with onions, garlic, thyme, pour some wine and a can (or two) or good crushed tomatoes... Mmm.... rich.

—Matt

[The Rogue]

Thanks for all the suggestions folks. My folks wanted some ideas and were shooting down everything I mentioned. Too much spice, too fancy, boring, too much trouble, ugh, yuch...

You spend so many years bringing up parents, educating them, helping to form their thoughts, opinions, and behaviors... and you still can't do anything with them... jeez! Now I remember why I moved out when I was 17...

They are definately not chowhounds or even of a slight food oriented bent... strange how I came to be... I guess it's the total lack of genetic transference.

[jill]

IT MAY BE RECESSIVE! cHECK YOUR ANCESTORS!

shanti, jill

[The Rogue]

I am adopted, so it was a bit difficult until recently when I did that whole in vogue search thing... but it seems that none of my ancestors, for several generations, that I have been able to track down, are chowhounds... biological or adopted... I am a little bit different from the rest of my family. (Major understatement!) Well my friends do always call me... um... never mind... I'm just glad they call me... ;-)>

Actually when they were younger my folks were quite adventurous with their eating habits... they don't like hot spice, but ate sushi back when there was only 1-2 Japanese restaurants in NY City. They ate lobster back when it was a dish for the poorest of the poor... before it became high falutin'... and would go to this little place on Atlantic Ave on sundays to get the best bagels and nova. I remember chowin' down on it as a wee tot... and I was brought up to be a wine expert with a pewter wine tasting cup as a 6th B'day present...

I think that it's just their tastes buds must be worn out from catankerous old age.

[jill]

My daughter is adopted too. I probably will never be able to find out much about her ancestry, she was left in a market in Guang Zho(sp), China. I hope I can make a hound of my little pup!

Maybe she will be as well read as you too!

Peace, jill

[e.d.]

From what you just wrote about your parents, this recipe idea wouldn't work for them, but I LOVE leftover lamb because it is so perfect for curries with whatever fruits and veggies (within reason) that may be hiding in the nooks and crannies of the frig. But I always will use at least onions, peppers, squash, and apples or pears and lots of curry powder.

[The Rogue]

I agree about curry... It was my first suggestion... My mother went to nursing school in London post WWII and even a hint of the smell of curry makes her ill... she ate so many bad hospital cafeteria curries that she freaked at the suggestion... I ended up doing a dish just now that's about halfway between shepards pie and moussaka...

[Daniel Berman]

Larger toasted Israeli couscous. Easy, hearty and satisfying one pot Mediterranean dish. Sundried tomatoes, chopped kalamata olives, feta cheese (I like a combination of Greek and Israeli - skip the French or Bulgarian) and toasted pine nuts. Maybe some sultanas if you like it a little sweet.

Prepare the toasted couscous - saute with a shallot - use the water from reconstituting the tomatoes (plus stock/broth/water). Towards the end of the cooking, throw in everything else (except for cheese and toasted pine nuts). Crumble in cheese at end, and garnish with pine nuts and freshly chopped flat leaf parsley.

cheesy, salty, sweet, savory, gooey, crunchy, lamb-alicious.

[Jim H.]

When Stars first opened in San Francisco, and Jeremiah was in is prime, I had a great lamb potpie and I was sure it was left-over lamb. Since then, every time I BBQ a butterflied leg of lamb, everyone is waiting for the potpie. I cut the lamb into small strips, make a bordelaise sauce with garlic and Merlot, and soak dried shitake mushrooms and cut into strips. Cook the mess with or without left-over roasted potatoes, and you have a really great dish. I have a batch of old clay bowls I freeze the stuff in, and it is great just reheated.

[The Rogue]

Oh wow that sounds great! OK, now I have a least another pound of this lamb and know what to do... I am so glad I made two legs of lamb for Easter.

[Lamb Lover]

I made a Quiche out of my left overs and it was outstanding. Quiche is an easy way to get rid of egg overpopulation in the old refridgerator. I like the lambwiches idea too :)

Just follow the basic cooking direction for Quiche, but add in your lamb. I've also noticed that the Quiche is best when the lamb was originally cooked rare.