If you don't want to work hard, get some good Greek style pita bread, grill or quick heat it on a cast iron skillet. Have on hand plain yogurt or if you're better than that, tsatsiki, sliced sweet onions, cucumbers, some tomato, slice the meat and toss it with a little olive oil and salt and a tad of oregano in the cast iron skillet for some heat and to enliven the flavor, wrap for a near-instant souvlaki sandwich. Crumbled feta on top is a plus.
There is always a Shepherds Pie. It is traditionally made with lamb. Basically chopped lamb, onions, seasonings, leftover gravy, mashed potatoes on the top. Baked in the oven.
I am sure you can find many recipes on the internet. I can't imagine cold lamb sandwiches. Lamb is not at it's best cold.
Here are two very different ideas for the leftover lamb, which I hope is nice and rare. Dinner can be ready in fifteen minutes flat.
Leftover lamb and its cooking juices
(or mirepoix--equal parts minced celery, carrot, onion sweated in butter)
Rinsed capers, chopped if large
For two servings:
Heat oven to 400 degrees. Blend all pan juices and resins from last night’s lamb pan with 1 1/2 tablespoons of balsamic vinegar and warm in a glass measure in the microwave oven for 1 minute on high. Or microwave about 3 tablespoons of mirepoix (you do keep mirepoix on hand in your freezer, don’t you?) with dry French vermouth to cover in a glass measure, 1 minute at highest setting. Stir in droplets of balsamic vinegar, about 1 teaspoon.
Trim and cut (rare) lamb into 1’’ cubes to make about 3 cups of lamb.
In the hot oven, melt 1-2 tablespoons of butter in two oven-proof serving dishes or low bowls.
Scatter the cubed lamb over the hot butter, pour on the sauce you've made, tumble on some rinsed capers (1-2 tablespoons should do), and return the dishes to the oven for 3-4 minutes.
Finish with slices of hard-cooked eggs and chopped chives.
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I call the next recipe “Crôque Gigot,’’ and it makes a swell lunch. If you don't have a Crôque Monsieur grill, you can make these sandwiches the same way you make grilled cheese sandwiches, in plenty of butter. Or use a panini press if you've got one.
Each sandwich will need whatever quantity you like of the following:
pureed kalamata olives
finely minced red or Vidalia onion
thinly sliced rare leg of lamb
thinly sliced cored and peeled tart apple
a grating of Parmeggiano-Reggiano cheese
sliced, roasted red pepper
Spread one side of each slice of Pepperidge Farm’s “Toasting White’’ bread (or other bread of your choice) with soft, unsalted butter, and the other side with olive paste or mayonnaise, and lay into (or onto) the grill, buttered side down. Build a sandwich with the remaining ingredients and grill 2-3 minutes a side.