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Lots of leftover lamb... what do I make?

scotcheroo Apr 6, 2010 10:43 AM

Ok so, I have several POUNDS of grilled, boneless lamb leg left over from Easter (we obviously bought WAY too much). I am looking for suggestions for main dish meals using the leftovers... so I won't feel so guilty about the loss of the little lambs life and the loss of mega dollars out of my wallet.

I made a lamb-gyro-like pita sandwich for lunch today, which was good, but does anyone have other suggestions for me? I'm thinking like a casserole or something?

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  1. k
    Klunco RE: scotcheroo Apr 6, 2010 10:52 AM

    I really have no recipes to contribute, but I am in the exact same situation as you so I look forward to recipes. So far we've just done two days of lamb sandwiches with cheddar and horseradish sauce!

    I don't see any reason why a lamb breakfast hash wouldn't work. Lamb tacos?

    1 Reply
    1. re: Klunco
      betsydiver RE: Klunco Apr 6, 2010 11:03 AM

      how about doing a lamb curry with noodles or rice?

    2. w
      wmnofoz54 RE: scotcheroo Apr 6, 2010 11:37 AM

      Consider a Shepherds Pie with Lamb and veggies in a casserole with Mashed potato topping. There are lots of recipes out there. Or Try grinding some fine, adding a binder and some seasonings along with crumbs and forming into lamb kabobs on a skewer. Just throwing out some ideas.

      3 Replies
      1. re: wmnofoz54
        Val RE: wmnofoz54 Apr 6, 2010 11:46 AM

        +1 for the Shepherds pie. Though a curry is also very good with lamb meat!

        1. re: Val
          foodieX2 RE: Val Apr 22, 2014 05:42 PM

          #2 for shepards pie. That's what I am making tomorrow.

          1. re: foodieX2
            Val RE: foodieX2 Apr 22, 2014 05:55 PM

            Though I've given up red meat, I do remember Alton Brown doing a really nice historical show on the origins of shepherd's pie on the Food network years ago...and my Scottish roots just swooned all over it...might still be on youtube but it was great stuff.

      2. greygarious RE: scotcheroo Apr 6, 2010 12:08 PM

        Grind or mince it, simmer in tomato sauce with onions and garlic, and use it as the sauce for moussaka or pastitsio.

        Use beef and/or chicken broth, with bite-sized bits of lamb, in making bean soup. My mother made soup with dried lima beans (a.k.a. butter beans), a lamb shank, garlic, onions, carrot, and celery. Although I'd prefer using a shank (gelatin improves the mouth-feel), if I had leftover lamb I'd add it toward the end of making this soup.

        1 Reply
        1. re: greygarious
          Rhee RE: greygarious Apr 6, 2010 02:18 PM

          Lamb curry! mmm.mm. My family's favorite meal when I was a child made with leftover leg of lamb. Take any lamb curry recipe. Make the curry, add the cubed cooked leg of lamb. Simmer 30 minutes or so. Serve over rice with chutney. Keeps well in the fridge too.

        2. v
          vstock RE: scotcheroo Apr 6, 2010 08:35 PM

          Lamb tacos. Slice the meat up, saute it to heat it up. Mix greek yogurt, lime or lemon juice, greek seasonings to taste, a bit of mint together and let it set while you prep the rest of dinner. Top tortillas (or flatbread, pita, etc) with yogurt mixture, meat, and a little bit of feta. I have also, for breakfast, been known to chop the lamb fine, mix with eggs & mint for something a kin to sausage scramble. Serve with hashbrowns and fruit. Enjoy!

          1 Reply
          1. re: vstock
            Klunco RE: vstock Apr 8, 2010 07:48 AM

            Wow, I know what I'm making for dinner tonight!

          2. scotcheroo RE: scotcheroo Apr 7, 2010 01:08 PM

            Wow thanks everyone! I'm definitely going to do the lamb curry and the lamb-tomato sauce. While the shepard's pie sounds like a fabulous idea, it is currently 90 degrees where I live and I can't even stand the thought of turning on the oven! :)

            1. j
              jlkirwan RE: scotcheroo Apr 22, 2014 02:23 PM

              We make a fabulous dish that was in the LA Times years ago. Chop up your lamb into bite sized pieces. Combine in a sauce pan with 2 cloves +garlic, lemon zest of one lemon, 4 to 5 large dice green onions, 1/2+ cup Kalamata olives, and a package of cherry tomatoes, 1/2 cup of olive oil, and the juice of the lemon.

              Heat through. Serve over cooked noodles.

              1. m
                mcnackskitchen RE: scotcheroo Apr 22, 2014 04:57 PM

                Want something super simple? Slice extra thin. Get some Naan, tomatoes, lettuce and then either top with Tzatziki for a more Greek inspired Gyro or Hummus and roasted peppers for a more Jewish inspired Gyro. Add some feta if you want, onions too if you like them. I even add pickled onions.

                1. q
                  Querencia RE: scotcheroo Apr 22, 2014 05:41 PM

                  Curry is excellent because if the meat gets really falling-apart tender when you rejigger it, which in this case will be in the curry sauce, that's fine. And lamb is classic for curry. I would put cubed lamb in the slow cooker. Start with 1/2 cup flour, curry powder, salt, garlic powder, and some garam masala if you have any but don't worry if you don't. Stir in an 8-oz can of tomato sauce so it doesn't lump then add about 3 cups of chicken stock, a couple of onions chopped, and a bag of frozen green peas. Cook for a long time. Rice, of course. BTW the curry will freeze beautifully.

                  1. b
                    Bellachefa RE: scotcheroo Apr 22, 2014 05:43 PM

                    lamb bolognese

                    1. bobabear RE: scotcheroo Apr 24, 2014 09:07 AM

                      Lamb hash! I love making hash with leftover meat, but lamb is my favorite since it's so flavorful. Works well as a brunch or a dinner. You can add whatever veggies you have on hand, as well!

                      1. butzy RE: scotcheroo Apr 24, 2014 10:32 PM

                        Lamb empenadas
                        Lamb croquettes or bitterballen
                        Pasta sauce
                        Stir fries
                        We do a pig or lamb on a spit about twice a year and these are my standards for left overs
                        Soup should be good as well

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