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What to make with left over leg of lamb?

My husband made a boneless leg of lamb that was marinated in garlic, wine and tarragon and grilled. We have a lot left over. With a regular leg of lamb without garlic and herbs, I would make a curry, but I'm nor sure about doing that with the flavors already in the lamb. Anyone have any thoughts?

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  1. Hi Roxlet,

    One option would be to make a main course salad with it, if it is reasonably still on the med-rare side, lamb cut in thick batons, mixed with chopped tomatoes, grilled zucchini batons, slivered green onions, and perhaps orange segments, tossed in a tarragon and citrus vinaigrette, on a bed of arugula.

    Just don't dress the salad too early, or the lamb gets faded looking. My 2 cents....

    4 Replies
    1. re: gingershelley

      I like that idea. Maybe I'll do a mustard/tarragon vinaigrette. I have some lovely Jersey tomatoes, romaine lettuce, green onions and avocado. I'll have to root around to see what ever else I can throw in.

      1. re: roxlet

        Of course, this sort of dish is just asking for improvising. Some steamed potatoes would be good in it as well, or a potato salad on the side. I just love cold/rt leftover lamb! I always try to make too much when grilling boneless leg just to have it the next day.

        A lamb dip sandwich on a toasted roll with goat cheese and sliced tomatoes is pretty good too!

        1. re: gingershelley

          No gravy and no goat cheese. So far, I'm liking the salad idea...

          1. re: roxlet

            oops, saw this recommended down thread.

    2. I usually make lamb stew (Guinness stew, if I'm so equipped and hubby doesn't argue), or slice it thin and make shepherd's pie.

      3 Replies
      1. re: sunshine842

        Thanks for that idea too. My son adores Shepherd Pie. It may be a bit warm for it today, so I will ask my son his preference. .

          1. re: roxlet

            I'm probably late to the game on this, but I love to make a Greek Shepherd's pie. I mix feta cheese into the mashed potatoes, and for the veggies I saute eggplant and tomatoes (makes more of a sauce) along with some greek spices.

            1. re: OCEllen

              I did that two nites ago. It was wonderful. Easy, too.

            2. Sliders. Shredded leg of lamb, slaw, pickled onions on a soft bun.

              1. We make a version of gyros with it. My husband does this, he slices the meat thin and then heats it up in a pan with a tiny amount of olive oil and then we serve on pitas with the usual veggies and homemade tzatziki.

                2 Replies