Jean B. wrote:
> Omelet wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> I think the lamb will lend itself very well to my favorite leftover
>>> lamb preparation.
>>>
>>> --
>>> Jean B.
>>
>> And that will be? :-)
>
> I'll try to remember to type it up when I get home. We called it Lamb
> Madeira. My mom made it, and I won a little contest with it many years
> ago.
>
Okay, here it is.

Dorothy B’s Leftover Lamb Slices in Madeira

This is an excellent way to cook leftover lamb. I won a contest
with it when I was in my late teens or early twenties.

1 Tbsp butter
1/4 tsp dry rosemary, crumbled
salt and pepper to taste
slices of cold roast lamb
1 Tbsp currant jelly
1/2 c Madeira
1/2 tsp butter
1/2 tsp flour

Melt 1 Tbsp butter in a large skillet, and stir in the rosemary,
salt, and pepper. Add the lamb and cook, turning, until heated.
Add the jelly and wine. Simmer for 5 minutes. If a thicker sauce
is preferred, make a flour-butter paste, and stir into sauce until
thickened, having removed the lamb.
This can also be made with grape jelly instead of currant, or
sherry instead of Madeira, but I have never tried that.

--
Jean B.