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What to make with left over leg of lamb?

roxlet Sep 3, 2012 11:24 AM

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. gingershelley RE: roxlet Sep 3, 2012 11:31 AM

    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
      roxlet RE: gingershelley Sep 3, 2012 11:36 AM

      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
        gingershelley RE: roxlet Sep 3, 2012 11:40 AM

        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
          roxlet RE: gingershelley Sep 3, 2012 11:43 AM

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

          1. re: roxlet
            Novelli RE: roxlet Sep 4, 2012 07:18 AM

            oops, saw this recommended down thread.

    2. sunshine842 RE: roxlet Sep 3, 2012 11:48 AM

      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
        roxlet RE: sunshine842 Sep 3, 2012 11:52 AM

        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
          sunshine842 RE: roxlet Sep 3, 2012 12:02 PM

          freeze it for later?

          1. re: roxlet
            ludmilasdaughter RE: roxlet Sep 6, 2012 11:06 AM

            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.

        2. OCEllen RE: roxlet Sep 3, 2012 11:53 AM

          Lamb curry!

          2 Replies
          1. re: OCEllen
            mike0989 RE: OCEllen Sep 4, 2012 07:08 AM

            +1. I usally do roagan josh

            1. re: OCEllen
              travelerjjm RE: OCEllen Sep 6, 2012 11:09 AM

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

            2. h
              HillJ RE: roxlet Sep 3, 2012 02:21 PM

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

              1. r
                rasputina RE: roxlet Sep 3, 2012 02:22 PM

                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
                1. re: rasputina
                  mcf RE: rasputina Sep 3, 2012 02:55 PM

                  Exactly what I would suggest.

                  1. re: rasputina
                    pinehurst RE: rasputina Sep 6, 2012 10:33 AM


                  2. roxlet RE: roxlet Sep 3, 2012 04:45 PM

                    Here it is! A delicious salad with lamb, and enough lamb left for a shepherd's pie.

                    13 Replies
                    1. re: roxlet
                      mcf RE: roxlet Sep 4, 2012 07:07 AM

                      OOh, that's just beautiful and perfectly cooked lamb, too.

                      1. re: mcf
                        FrankJBN RE: mcf Sep 6, 2012 11:06 AM


                        1. re: FrankJBN
                          roxlet RE: FrankJBN Sep 6, 2012 12:53 PM

                          Nope, perfect and juicy.

                          1. re: FrankJBN
                            rasputina RE: FrankJBN Sep 7, 2012 12:52 PM

                            not undercooked at all. yummmm

                            1. re: FrankJBN
                              mcf RE: FrankJBN Sep 7, 2012 01:32 PM

                              My husband would think so, too.

                              So you're both wrong. ;-)

                              I've never had it cooked more than that by any chef.

                              1. re: FrankJBN
                                travelerjjm RE: FrankJBN Sep 7, 2012 01:36 PM

                                Runny fried eggs are undercooked. This is perfect!

                            2. re: roxlet
                              gingershelley RE: roxlet Sep 6, 2012 10:37 AM

                              Very Nice, Roxlet!

                              1. re: gingershelley
                                roxlet RE: gingershelley Sep 6, 2012 10:48 AM

                                Thanks, and there wasn't enough left for a shepherd's pie since my son ate the rest of the good pieces as a sandwich for lunch the next day!

                              2. re: roxlet
                                Crockett67 RE: roxlet Sep 6, 2012 06:50 PM

                                +1. While not that salad exactly. That's what I did many nights.

                                1. re: roxlet
                                  linguafood RE: roxlet Sep 7, 2012 02:01 PM

                                  Looks fantastic, rox. Perfectly pink and juicy! The only way to ruin lamb is to overcook it.

                                  1. re: linguafood
                                    buttertart RE: linguafood Sep 8, 2012 08:35 AM

                                    Yes indeed. I often use it in a Thai-ish salad with more garlic, fish sauce, grated lime peel, and lime juice. Put it over sliced cukes or whatever you like. Awfully good with some sliced avocado in it (legit, too, my Peace Corps pal who was in Thailand used it in her curries).

                                    1. re: buttertart
                                      linguafood RE: buttertart Sep 8, 2012 08:43 AM

                                      Yam nuah, as in (usually) Thai beef salad, right? Damn, I gotta make that again soon. So easy, fast & delish.

                                      1. re: linguafood
                                        buttertart RE: linguafood Sep 8, 2012 08:48 AM

                                        Sorta kinda.

                                2. j
                                  Joebob RE: roxlet Sep 3, 2012 06:05 PM

                                  Dice lamb, dice potatoes, fry sprinkled with cumin, red pepper, etc. = lamb hash.

                                  1. agarnett100 RE: roxlet Sep 4, 2012 07:15 AM

                                    Lamb taco

                                    2 Replies
                                    1. re: agarnett100
                                      roro808 RE: agarnett100 Sep 6, 2012 10:19 AM

                                      I usually turn leftover meats into curry. The spices in the curry will be strong enough to +drown+ the marinated meat. Either you cook it with yogurt, or my preference, with coconut milk; then braise it with low heat until the stew blended nicely as a dry curry.

                                      1. re: roro808
                                        buttertart RE: roro808 Sep 8, 2012 08:37 AM

                                        Yep, I'd curry it too.

                                    2. s
                                      smtucker RE: roxlet Sep 6, 2012 10:46 AM

                                      I generally make a Shepard's Pie, samosas, and/or empanadas. I also think you could grind, add some "gyro" spices and make a Greek lamb & cheese pies with phylo.

                                      1. The Professor RE: roxlet Sep 6, 2012 06:51 PM

                                        Scotch Broth! A meal in itself.

                                        1. pikawicca RE: roxlet Sep 7, 2012 01:56 PM

                                          Use some of it to make my mom's sandwich spread: Into a food processor, toss chunks of lamb, roughly chopped onion, pulse to chop. Add mayo, mustard, pickle relish (optional), S&P. Pulse until it's the texture you want. Works with any leftover roast, but is particularly delicious with lamb and pork.

                                          1. buttertart RE: roxlet Sep 8, 2012 08:37 AM

                                            Another time lahmajoon would be possible, chop finely, add to well-spiced tomato sauce, spread on rounds of pizza dough rolled out realy thin, bake. Beard on Bread has a very nice recipe. Along these lines: http://www.foodnetwork.com/recipes/ge...

                                            4 Replies
                                            1. re: buttertart
                                              roxlet RE: buttertart Sep 8, 2012 08:42 AM

                                              Yum. Well, there will be time, there will be time (to quote T.S. Eliot) for all these preparations since we always have lots of lamb left over when we make a leg of lamb.

                                              1. re: roxlet
                                                buttertart RE: roxlet Sep 8, 2012 08:50 AM

                                                Now I want one!
                                                Dare to eat a peach while you're getting it ready.

                                                1. re: buttertart
                                                  roxlet RE: buttertart Sep 8, 2012 07:04 PM


                                                  I would if I could get a decent one! I think they're done for the year.

                                                  1. re: roxlet
                                                    buttertart RE: roxlet Sep 11, 2012 03:57 PM

                                                    The local ones, def. If you see Colorado ones at TJ's, pounce. Got some very good BIG white ones from CA that ripened in about 5 days at room temp.

                                            2. h
                                              halochef RE: roxlet Sep 11, 2012 05:12 PM

                                              lamb creole, nice creole sauce over rice or pasta.
                                              lamb hash. finely chopped lamb w/ small diced potatoes and a small amout of sauce to bind.

                                              1. h
                                                Harters RE: roxlet Sep 12, 2012 06:32 AM

                                                We're a greedy couple where lamb is concerned so it rarely makes it to the leftover stage.

                                                However, when it is, one of two things happen. It is either minced to turn into rissoles (effectively a very British burger - except it's fried) or it's sliced and warmed up in a devilled or pseudo-BBQ sauce depending on what's in to make the sauce.

                                                I've been known to turn small quantities into a sandwich filling - in which case it needs to be very well trimmed of fat, IMO. I bung it in the food processor with a dollop of mustard and similar of something sweet - like a redcurrant jelly.

                                                1. d
                                                  dkennedy RE: roxlet Sep 18, 2012 08:42 PM

                                                  Nancy Silverton has an outstanding leftover lamb panini sandwich on page 15 of her Sandwich Book. If you own it, or can get a hold of a copy cheap, it would be worth adding to your collection. In essence, you panini your favorite bread seasoned with evoo, s, p, and rubbed with garlic, leftover lamb, rewarmed by briefly submerging the thin slices in the pan juices. This keeps it from overcooking and flavors the meat. Top with grilled eggplant slices, Valbresco feta or fresh goat cheese and mint pesto.

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