What to do with leftover leg of lamb?
Does anyone have any suggestions on what I should do with my leftover lamb? I have about four pounds that I roasted.
If it's rare, make a lamb salad with Spring greens, feta or goat cheese, toasted pine nuts maybe artichoke hearts or palm hearts or sun dried tomatoes & a sun dried tomato dressing - yumm!!
well, maybe I took too much credit there: actually, all I did was send hubby the idea, from what I had read here on CH, (because he also loves barley soup) and he did all the cooking...but quite simple: what he said he did was just take the 'mushroom and barley soup' recipe from the latest addition of Joy of Cooking, and add cut up pieces of the lamb leg (and no beef, though I assume he used whatever type of beef broth it calls for).
Make gyros with a yogurt sauce (drained yogurt, chopped cucumber, garlic, mint, oregano and S&P), tomatoes, feta cheese, red onions and warmed pitas
I always find the problem with left over lamb is that is gets that fatty texture and flavour all over it. Lamb is one of the few things I really try not to leave left over. Putting it into a curry/shepards pie/soup would be the prefered option.
Actually its funny I have 5 lamb cutlets packed to munch on today.....so much for never having left overs! - but I can already taste the fat on them!
I had a half leg of lamb for dinner yesterday
I generously rub my lamb all over with olive oil, rosemary, thyme, about 6 cloves of mince garlic, and salt and pepper. I mix all of this in a large bowl and rub the mix all over the lamb. I have an absolutely marvelous round skillet that I got from QVC several years ago and use it constantly. While I am getting the mix into the lamb I get that pan screaming hot and brown every bit of that roast for about 3 minutes on all sides and ends. My oven is heated to 375° and the lamb goes right in in that same pot. I let it roast for about 1/12 hours (we like our pinkish) but you can let it roast as long as you want. After adding the water I gave it another half hour, took it out and let it rest on the carving board. Put the pan back on the stove and just kept stirring the liquid til it was really hot and bubble. Poured it into a fat filtering measuring cup and got a good 3 cups of the meat juice. Haven't been thickening the gravy like I used to as we like the flavor or the juice with all the spices better than thick gravy.
Now for the best part. I took all the meat off the bone today and sliced it today. There is no greasy feeling nor fat to be had, Most of the fat is on the outside and browning it to the nth degree takes care of most of that. Had mashed potatoes and honey roasted acorn squash on the side and, of course yummy garlic bread.
You can get around the fattiness problem mostly by simply removing solid fat from cold lamb, and using just the lean parts for salads or sandwiches. I ducked the problem by getting a boned leg and butterflying it, removing most of the suet and then grilling it in a hinged wire basket. For our supper tonight, I will reheat the lamb by slicing it, then seasoning and sautéeing the slices quickly in a small amount of very hot oil. This puts a nice sizzly finish to the outside without overcooking the meat.
4 pounds! wish I had that! All I have is the leg bone with some shreds on it. I'll use it in the stock for a lentil stew with spinach.
lamb sandwich on ciabatta with mint-garlic mayo.
use in a ragu for pasta.
chop fine and stuff a cooked tomato or zucchini. top with feta and broil.
I got this dish from a NYT magazine more than 20 years ago. It's awesome and always wins applause.
Jennifer Manoocherian’s Eggplant Khoreshe
1 C butter
2 sliced onions
1 7-lb leg of lamb, boned, fat and gristle removed and cut into 1-in cubes (I have used pre-cubed lamb stew; it’s cheaper and easier)
1 small can tomato paste
¼ C lemon juice
Salt and freshly ground black pepper
1 medium eggplant unpeeled and cut into 1/3-inch slices. (You can make this with an equivalent amount of sliced celery instead)
Heat ½ C butter in a heavy casserole. Add the onion, and then the lamb cubes. Cover the casserole and cook on med-high heat for @20 minutes or until the meet has changed from pink to brown. Do no stir.
Add the tomato paste, one can water, lemon juice, s & p
Bring the mixture to a boil, cover and simmer one hour
Meanwhile, sprinkle the eggplant with salt (you don’t have to do this with celery) and let stand 30 minutes. Rinse off salt and pat slices dry.
Heat ¼ remaining butter in a heavy skillet and born the eggplant slices quickly, a few at a time, on both sides. Add remaining butter as needed. Drain on paper towels.
Preheat over to 300 degrees.
Transfer the meat cubes an onion to a casserole or baking dish so that it is 2/3 full. Top with eggplant slices, pour over the sauce from the meat, bake 40 minutes.
2 C rice (preferably Basmati)
4 T salt
¾ C butter
1 Idaho potato, cut into ¼-in. slices
Early in the day, wash the rice in several changes of cold water. Drain and place in a bowl with color water to cover. Stir in salt. Let rice soak until about 1-1/2 hour before serving
Drain off the soaking water into a large, heavy kett.e Add another 3 Qts cold water. Bring to a boil, add rice and boil rapidly 5 minutes. Drain.
Melt butter with 2T water. Place potato slices in a single layer in the bottom of a heavy kettle. Pour over about half the butter mixture, enough to cover bottom of kettle.
Spoon the rice on top of the potato slices, forming a pyramid shape. Pour the remaining butter mixture over the top.
Turn the heat to medium-high and cook about 5 minutes or until steam starts to rise. Lower heat to medium-low, cover rice with a clean folded kitchen towel and a heavy cover.
Steam 45 minutes. Check to see that the potato slices are brown. If not remove cover, turn up the head briefly to brown.
Mound the rice into a serving dish and garnish with the potato slices.
We have a fair amount of grilled, butterflied lamb left over from Easter. I plan to heat and serve it with couscous for one meal. And sliced thinly, on panini with homemade chutney and caramelized onions for a second meal.
If you still have the bone, you can make a traditional Greek "makaronada"--in an oven-safe baking dish, put the bone, any random pieces of lamb you may want, some tomato sauce, and some water. Season with salt & pepper, and then add orzo or elbow macaroni. Bake at 350, adding more water if necessary (probably will be) until the pasta is done. Top with parmigiano or, if you have it, mizithra/hard ricotta. My mom makes this (when I'm lucky) and it's Greek soul food.