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Leftover lamb leg roast - ideas?

azhotdish Mar 24, 2008 12:22 AM

I have about 2.5 lbs leftover of a lamb leg roast from Easter - it was in an italian dressing marinade w/rosemary, garlic and thyme and served with mint sauce made from beef stock and veal demi. Have any ideas on how to use up these leftovers in the next couple days?

Thanks!

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    Amanita RE: azhotdish Mar 24, 2008 05:18 AM

    wow, I think my whole leg of lamb, frozen New Zealand, weighed about 3 lbs.! I have some leftovers, too. I usually just shave the meat off and sauté it with garlic and peppers for kebab sandwiches, but it is so cold here in Europa I may go for a chorba-style soup seasoned with cumin and quatre-épices.

    2 Replies
    1. re: Amanita
      OCEllen RE: Amanita Mar 24, 2008 02:21 PM

      A lamb curry!

      1. re: Amanita
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        CatyL RE: Amanita Mar 25, 2008 01:30 PM

        I agree with OCEllen. I save every morsel of meat, and every drop of gravy, for the Sunday after Easter, when we enjoy lamb curry over rice.

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        smartie RE: azhotdish Mar 24, 2008 05:26 AM

        you could cut it into chunks and make a lamb stew. Or if you have a mincer, mince it fine and make a shepherd's pie.

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          Claudette RE: azhotdish Mar 24, 2008 02:10 PM

          Lamb fajitas! Lamb empanadas! Lamb lasagna w/ eggplant and bechamel! You are SO lucky - we never have leftover leg of lamb at our house.

          1. cayjohan RE: azhotdish Mar 24, 2008 03:23 PM

            Oh! A hah! How often do we have roast lamb for an ingredient?

            Use waxy potatoes, cubed to about 1/2 to 3/4" an cook until just about half done. In go the diced onions, along with some high heat to get them browned. Then, some shaved garlic, and the cubed lamb leftovers. Toss, toss, toss. (Salt and peper as neccessary.) Have some crushed saffron threads soaking in a wee bit of hot water, and when the onions are brown, toss in the saffron/water mix. Fry until you get your desired dryness/doness. Serve with some chopped parsley or cilantro and a good sloppy-yolk egg on top. Heaven.

            Lamb makes spectacular hash. I envy you your leftovers!

            Cay

            1 Reply
            1. re: cayjohan
              azhotdish RE: cayjohan Mar 24, 2008 08:17 PM

              Good idea, I had some fingerling potatoes leftover and did what you suggested, but instead of the saffron I used the leftover sauce - very tasty. With a poached egg of course.

              It was about a 5.5 lb roast so I still have more than enough for sandwiches tomorrow. I love leftovers like this.

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              Harters RE: azhotdish Mar 24, 2008 03:41 PM

              I sit here reading this while eating a lamb and grain mustard sandwich.

              There's more left. Tomorrow's lunch will centre round cous cous or bulghar wheat, have some other salady things like cucumber, onion and radish thrown in. Lamb will go on top. Big spoonful of hummus wiill sit on side of plate. Or I may just buy some pitta bread and stuff all that into a couple.

              1. firecooked RE: azhotdish Mar 24, 2008 08:51 PM

                I started with a 7 1/2 pound (boneless) leg of lamb.. for 4 of us. We had bean burritos with cubed left-over grilled leg of lamb tonight, tomorrow will be lamb sandwiches, and Wed I think we will be able to finish if off in a green salad with lamb! Plus, when I do a grilled leg of lamb, I go to a lot of trouble to remove most of the fat, and end up with some small pieces, so there is another lb+ in the freezer for stew!

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                  Querencia RE: azhotdish Mar 24, 2008 08:52 PM

                  My Edwardian English stepfather used to tell that when he was a child they had a roast leg of lamb every Sunday, then on Monday all the cut-away places on the roast would be filled in with mashed potatoes and the whole thing baked in the oven to heat and brown the potatoes, the leg of lamb having resumed its original shape. I've never tried it but it's kind of a neat idea.

                  1 Reply
                  1. re: Querencia
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                    Claudette RE: Querencia Mar 25, 2008 10:01 AM

                    Wouldn't that second roasting overcook the lamb?

                  2. littlegreenpea RE: azhotdish Mar 24, 2008 11:12 PM

                    Lamb sandwich! With caramelized onions. Yum.

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                      CurlieGlamourGirlie RE: azhotdish Mar 25, 2008 06:52 AM

                      I have leftover lamb as well! I was going to do a shepherd's pie tonight by food processing the slices and mixing with veggies and gravy and topping with mashed potatoes.

                      But the lamb hash sounds delish as well!

                      1. coll RE: azhotdish Mar 26, 2008 02:27 AM

                        I just made all of my leftover Palm Sunday lamb into Bolognese sauce for Easter lasagna.

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