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Make a giouvetsi without the lamb, and add pieces of lamb once the orzo is almost finished cooking, to warm through.
Ravioli http://dinersjournal.blogs.nytimes.com/2008/10/28/using-leftover-lamb/
leftover lamb recipes: http://chowhound.chow.com/topics/500596
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Although this New York Times article discusses leftover lamb shanks, you could do the same with your leftover lamb...there are several recipes that looks good:
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Lamb curry in the crockpot. Cut it into bite-size chunks and put it in the crock pot with an 8-oz can of tomato sauce, garlic powder, salt, curry powder, chopped onions, a whole bag of frozen peas, 1/2 cup of flour, and water until the crock is three-quarters full. Use a lot of the meat as the curry freezes perfectly and will be a treasure to find in the freezer on a busy day. Cook this on low for about six hours until the onions are done, the sauce is thick and the meat is falling apart. Taste, then correct the seasoning. Add a little hot red pepper if you like your curry hot. Serve with rice. The peas make all the difference; don't leave them out.
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Chop it up and make shepards pie
Lamb curry
Lamb pasties
James Beard's leftover lamb casserole is a really good starting point and then you can add your own spin ie: sub potatoes or another grain for the rice, add some roasted garlic, change up the spices, etc
http://www.epicurious.com/recipes/foo... -
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