Ruddell > wrote:

> Any ideas for leftover roast lamb leg?

Below are a couple of recipes I posted before. The first one is a
favourite of Barb Schaller's.

A kind of pté of leftover lamb. It can be used with other leftover
meat, too.

200 g (7 oz) leftover roasted lamb
1 tart apple or 1 tomato
1 small onion, very finely minced or even grated
2 eggs, boiled and finely chopped
2 tablespoons sour cream
1/4 of small roasted or boiled beetroot
salt and pepper to taste

Put the meat through the grinder, add the grated apple (or chopped
tomato) and onions, chopped eggs, sour cream and, finally, beetroot.
Blend in a mixer. Salt and pepper to taste. Serve on an open-faced
sandwich or on a toast.


And here's a tip from Patricia Wells's 'Bistro Cooking'.

"Another cooking tip for leftover leg of lamb from Colette Dejean at
Paris's Chez Toutoune: Brown chopped shallots in butter, moistening
them with a touch of bouillon. Add freshly ground bread crumbs and a bit
of red wine vinegar. Cook over low heat until well blended, then toss in
a few diced sour pickles. Serve warm, over sliced lamb, which can be
served at room temperature or reheated."


Victor