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Leftover pot-roasted lamb. Any suggestions?

I have a few pounds of lamb left over. It was pot-roasted with white wine, rosemary, thyme, garlic, and lemon. It's yummy on its own, but I'd like suggestions for incorporating it into different recipes so we don't just end up eating reheated lamb over and over. Thanks.

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  1. you could do a homemade twist on a gyro type sandwich. put some on a piece of good fresh pita with a good sauce.

    1. My mother's recipe for lamb sandwich spread: Cut lamb into chunks and place in food processor. Add some chopped onion and pulse. Add mayo and mustard and pulse until you get the consistency you like. Delicious!

      1. I use left over roast leg of lamb to create a fabulous salad. Easy. Cut lamb into bite size pieces (or however large you want them), pan sear quickly (use herbs or spices of choice) to give the pieces a bit of crust, but careful not to over cook. Your choice of greens, often I have leftover asparagus, roasted corn, other veggies of choice. Some pine nuts or other nuts toasted and choice of dressing. Yum. Serve with fabulous bread or a soup and it's a lovely meal.

        1. Lamb hash, the leftovers of which could potentially morph into Shepherd's Pie.

          Or maybe an open-faced hot lamb sandwich with gravy and mashed potatoes on the side?

          1. You could chop it up and make some kind of phyllo dough turnover.

            1. I would make a curry, with chopped, sauteed onions and apples, and raisins.

              1. Why don't you make a real shepard's pie? Grind up the remainers with the sauce, add some summer veg like corn and diced carrots and put a nice potato mash on the top. No family member could refuse this.

                1. Hey Lissar,

                  Make the Greek version of Shepard's pie: Mousaka! It's a bit of work, but tasty. I think it would be even nicer with left over roast.

                  Here's a recipe:
                  http://stigmes.gr/br/brpages/articles...

                  1. Yeah mousaka, now I'm really hungry!

                    1. birria. Shred the lamb up. set aside. in a pot, brown onions and garlic,bit a cumin and add stock. throw lamb and bit oregeno in. get some dried chiles (anchos and guajillo) toast on a dry pan then soak in warm water, blend it, add to soup. cook. o[pen up a can of hominy, throw that in. cut up some limes. serve soup with lime juice and cilantro, fresh corn tortillas. its awesome

                      1. Leftover lamb stew. Cut up the meat into bite-sized chunks. Saute some onions, then add your lamb, coarsely chopped ripe tomatoes, and thinly sliced garlic. After the tomatoes have gotten juicy and nicely cooked down, add some stock and bring to a simmer. Add garbanzo beans, any other veggies that appeal to you, and (the secret ingredient!) a few tsp of dijon mustard, plus spices of your choosing. Let it simmer for a half hour or so, adding more water if necessary. If you add some uncooked corkscrew pasta while it's simmering, it thickens things up beautifully and gives a nice counterpoint to the lamb.

                        1. Scotch broth. A pound or two of the lamb a cup or so of barley, some carrot
                          some turnip, an onion, quart or two of water. simmer in pot for an hour or
                          two. make it up as you go along. Find many better recipes online. It's particularly
                          good if you've got a nice hunk of leg bone.

                          1. try a soft taco. Puree any left over sauce and shred the meat into it. roll it up in a tortilla with any thing you like. sour cream, cheese, hot sauce, veg.
                            sounds delish. i have a pot roast down stairs thats calling to me.