"Michael Odom" > wrote in message
news
> 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]
>

That's a lot of tahini paste! I think I'd cut it back to at least one half
a cup and add some buttermilk salad dressing as well.

Love this dressing but sorry, cannot remember where I copied it from. I
usually just adapt the buttermilk recipe and make 1/4 cup. - 1/4 cup milk
with 1 tablespoon of vineger added to make it curdle.

Buttermilk Parmesan Dressing:
1 large egg*
1 teaspoon fresh lemon juice
1/4 cup grated Parmesan
1/4 cup chopped green onions (scallions), green tops only
1 teaspoon minced garlic
1/4 cup buttermilk
3/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil

Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk,
salt, and pepper in the bowl of a food processor and process on high speed
for 30 seconds.

With the motor running, add the oil through the feed tube in a slow, steady
stream and process until it forms an emulsion.

Buttermilk

4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk

Place the vinegar in a glass-measuring cup, and add enough milk to make 1
cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The
mixture will begin to curdle).