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Leftover lamb recipes--help

Furgs Mar 19, 2008 08:22 AM

I have some leftover leg of lamb and I need some new ideas on what to do with it. I usually end up making a shepard's pie, some kind of curry or a baked ziti with tomatoes, feta, etc.

Any other ideas? Please??

  1. heathermb Mar 19, 2008 08:52 AM

    Mirage brought this soup to a potluck a few months ago and it was incredible.


    1. d
      Diane in Bexley Mar 19, 2008 09:19 AM

      Make some lamb gyros using tzatiki (sp?) sauce and warm pitas. I get lazy and purchase the sauce at my favorite Greek resto, but I am sure you can find a recipe.

      1. f
        fourunder Mar 19, 2008 09:21 AM

        My vote would be for Souvlaki or Pocketless Pita Wrap Sandwiches

        1 Reply
        1. re: fourunder
          kmr Mar 19, 2008 11:21 AM

          I made some meat pies last weekend with leftover leg....loosely based on the Frenchy's Pasties recipe on epicurious. I just added the cubed meat after the veggies were cooked, and bumped up the seasonings a bit. Very fast and good!

        2. NeNePie Mar 21, 2008 06:38 PM

          I don't know if you have pan drippings, but at my grandma's house we always chopped the leftover lamb leg meat very fine and reheated it gently in gravy, then served it on toast. It is so marvelous.

          1. t
            thursday Mar 21, 2008 06:44 PM

            One of our favorite lamb leftovers is simply a sandwich with horseradish mayo and arugula. If you like it hot, serve it open-faced with a few shallots on top and no arugula--under the broiler for a couple of minutes until the shallots wilt, and it's delicious!

            1. z
              ziggylu Mar 21, 2008 07:52 PM

              Growing up when there was leftover lamb(which was frequently actually)my mom always chopped it up and put it in the oven along with some of the lamb fat she saved, tomato sauce, stock(preferably lamb otherwise usually chicken), and orzo and cook until the orzo was done. Sometimes she'd add a bit of oregano but the lamb was usually seasoned enough that no other seasons were added. She'd add water as it soaked up the liquid. I liked to grate myzethra on it when I ate it.

              Nothing fancy at all but one of my favorite comfort foods actually.

              1 Reply
              1. re: ziggylu
                NeNePie Mar 21, 2008 08:58 PM

                That sounds perfect.

              2. s
                SourKraut Mar 21, 2008 09:33 PM

                I make at least a half dozen roasted leg of lambs a year and always get a larger one that guarantees leftovers! Just carve off the remainder, microwave, get some good French rolls, mop up the juice on one half, spread on some good French hot mustard (Philippe's - Los Angeles - http://www.philippes.com/giftshop/) on the other and it's heaven!

                1. carswell Mar 22, 2008 08:02 AM

                  Combine about 1 lb sliced mushrooms, 6 minced shallots, 4-6 minced cloves garlic, 1/4 cup fresh breadcrumbs, 1/2 cup chopped parsley and thyme leaves. Season with salt and pepper. Oil a baking dish with olive oil. Spread have the mushroom mixture on the bottom. Scatter chopped or sliced leftover lamb or beef on it, however much you like (I'd guess I usually use about a 1/2 lb's worth). Cover with the remaining mushroom mixture. Pour 1/2 cup dry white wine into the dish. Top with another 1/4 cup fresh breadcrumbs. Drizzle with a little olive oil. Bake 30 minutes at 375ºF.

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