On Mon, 13 Dec 2004 19:14:37 -0000, Ruddell
> wrote:

>
>Any ideas for leftover roast lamb leg? I know it's hard to believe
>there's any leftover, but other than the cottage/shepherds pie routine...

You didn't mention how it was seasoned, but here goes:

I found this on Google searching for lamb shawarma in
rec.food.recipes. It requires starting with uncooked lamb, but you'd
probably have little trouble adjusting for your leftovers.

[begin quote]
Shawarma
Serves 8

1 cup yogurt
2 Tbsp. lemon juice
4 cloves garlic, minced
1/2 tsp. hot pepper sauce
1 Tbsp. vinegar
1 Tbsp. onion, finely minced
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. ground mace
1/2 tsp. salt
2 lbs. beef, lamb or chicken, very thinly sliced
1 cup Tahini (sesame seed paste)
1 clove of garlic, minced
1 tsp. lemon juice
2 Tbsp. parsley, chopped
1/2 cup water (approximately)
Pita bread
1 medium tomato, sliced
1 medium onion, sliced

Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion,
black and
cayenne pepper, mace and salt. Add meat and marinate overnight.
Place the marinated meat in a barbeque cage and cook over hot coals
for 15
minutes. OR cook on slotted broiler pan in oven on broil for 3
minutes, turn
and continue to broil until cooked through.
Combine tahini, garlic, lemon juice and parsley until it is of a
creamy
texture, Add water if necessary. Place the cooked meat, sliced
tomatoes
and onions in pita bread and pour on the tahini mixture as desired.

Substitutions: You can substitute Ranch or buttermilk salad dressing
for the
tahini sauce.
[end quote]


modom

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