I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
half left over. It came out a tad on the rare side of medium-rare and was
delicious. This is only the second time I've grilled leg of lamb and this
came out much better than the first attempt. Served it with MW smashed
potatoes and balsamic glazed carrots and string beans.

So, anyone have anything interesting I can do with the leftover lamb? FWIW,
the rarest pieces were left behind.

TIA,
Jon

Zeppo wrote:
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and
> have about half left over. It came out a tad on the rare side of
> medium-rare and was delicious. This is only the second time I've
> grilled leg of lamb and this came out much better than the first
> attempt. Served it with MW smashed potatoes and balsamic glazed
> carrots and string beans.
> So, anyone have anything interesting I can do with the leftover
> lamb?
> FWIW, the rarest pieces were left behind.
>
> TIA,
> Jon

You can chop it up and make shepherd's pie.

Zeppo wrote:
>
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
> half left over. It came out a tad on the rare side of medium-rare and was
> delicious. This is only the second time I've grilled leg of lamb and this
> came out much better than the first attempt. Served it with MW smashed
> potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb? FWIW,
> the rarest pieces were left behind.

Lamb is rather flavorful, so I'd suggest something spicy.
I'd cut it into pieces, pan-fry them, then add them to
curried rice.

On Tue, 1 Jun 2010 14:43:58 -0400, "Zeppo" > wrote:

>I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
>half left over. It came out a tad on the rare side of medium-rare and was
>delicious. This is only the second time I've grilled leg of lamb and this
>came out much better than the first attempt. Served it with MW smashed
>potatoes and balsamic glazed carrots and string beans.
>
>So, anyone have anything interesting I can do with the leftover lamb? FWIW,
>the rarest pieces were left behind.
>
>TIA,
>Jon


Lamb curry.

Boron

Zeppo wrote:
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have
> about half left over. It came out a tad on the rare side of medium-rare
> and was delicious. This is only the second time I've grilled leg of lamb
> and this came out much better than the first attempt. Served it with MW
> smashed potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb?
> FWIW, the rarest pieces were left behind.
>
> TIA,
> Jon

Lamb Curry! a moussaka would also be a good use of leftover lamb, lamb
pie with mushrooms and olives a la languedocienne? lamb pilaf, ragout?
either a l'a anglaise or a la bonne femme, a lamb and eggplant casserole
is made by browning some of the leftover lamb in butter and then cook
some eggplant cubes in the same pan then layer the two in a roasting pan
and moisten with a thickened brown stock and some tomato paste, flavored
with as much garlic as desired, sprinkle with chopped parsley and warm
thorough in a hot oven.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Tue, 01 Jun 2010 12:14:36 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>Zeppo wrote:
..
>> So, anyone have anything interesting I can do with the leftover lamb?
>> FWIW, the rarest pieces were left behind.
>>
>> TIA,
>> Jon
>
>Lamb Curry! a moussaka would also be a good use of leftover lamb, lamb
>pie with mushrooms and olives a la languedocienne? lamb pilaf, ragout?
>either a l'a anglaise or a la bonne femme, a lamb and eggplant casserole
>is made by browning some of the leftover lamb in butter and then cook
>some eggplant cubes in the same pan then layer the two in a roasting pan
>and moisten with a thickened brown stock and some tomato paste, flavored
>with as much garlic as desired, sprinkle with chopped parsley and warm
>thorough in a hot oven.

And, if Zeppo doesn't want to do any more cooking, it makes a great
sandwich, with some sort of garlicky dressing/spread. I like it in a
pita sandwich with such a dressing...

Christine

"Zeppo" > wrote in message ...
|I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
| half left over. It came out a tad on the rare side of medium-rare and was
| delicious. This is only the second time I've grilled leg of lamb and this
| came out much better than the first attempt. Served it with MW smashed
| potatoes and balsamic glazed carrots and string beans.
|
| So, anyone have anything interesting I can do with the leftover lamb? FWIW,
| the rarest pieces were left behind.

Michael Fields' Lamb Curry
(from Culinary Classics and Improvisations, under Roast Leg of Lamb)

5 tablespoons butter, 2 for sautéing onions and garlic and 3 for frying lamb
2 cups onions thinly sliced
1 teaspoon garlic finely chopped
2 cups cold roast leg of lamb, cut into 1½ -2 inch pieces, trimmed of all fat and gristle
4 tablespoons lemon juice
1 teaspoon salt
3 tablespoons imported Madras curry powder
1 tablespoon flour (Combine curry powder and flour)
1 tablespoon vegetable oil
1 cup stock (beef or chicken)

Preheat the oven to 325°F. Melt 2 tablespoons of the butter in a 2-3 quart heavy flameproof
casserole that has a tight-fitting cover. Add the onions and garlic and fry them over moderate heat
for about 10 minutes, stirring every now and then, until they are soft and lightly colored. Transfer
them from the casserole to a small bowl.

Dip the pieces of meat in the lemon juice, sprinkle with a little salt, then roll the lamb pieces in
the combined curry powder and flour, coating them heavily. Heat the remaining 3 tablespoons of
butter and the tablespoon of vegetable oil in the casserole. When the foam subsides, fry the lamb
over moderately high heat, a few pieces at a time, until each piece is a deep golden brown. Return
the onions to the casserole pour in stock and bring to a boil stirring gently, to combine all the
ingredients. Then cover the casserole tightly, and bake in the center of the oven for about an hour.

pavane

On Tue, 1 Jun 2010 15:21:50 -0400, "pavane"
> wrote:

..
>Michael Fields' Lamb Curry
>(from Culinary Classics and Improvisations, under Roast Leg of Lamb)

That is a wonderful book. I have used it on occasion, but not lately.
I have all of his books, I think. I especially like his butterflied
Leg of Lamb in Michael Field's Cooking School.

Christine

On Jun 1, 11:43 am, "Zeppo" > wrote:
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
> half left over. ....
> So, anyone have anything interesting I can do with the leftover lamb? FWIW,
> the rarest pieces were left behind.

I'm assuming it's not strongly flavored so would be amenable to new
treatment. Put it in the freezer for 20 minutes or so to firm it up,
then thinly slice it so you can use it in a stirfry. Google for
Mongolian Lamb recipes or Lamb and Leeks or Lamb and Scallions. I
think there are also some Sichuan or Hunan spicy recipes for lamb, but
it's morstly the Muslim population in China that used lamb.

Or, for something completely different, cut thickish slices and simmer
them briefly in a brown gravy. We had something like that several
times in RSLs in Australia and it was quite good. -aem

"Christine Dabney" > wrote in message
news
> On Tue, 01 Jun 2010 12:14:36 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>>Zeppo wrote:
> .
>>> So, anyone have anything interesting I can do with the leftover lamb?
>>> FWIW, the rarest pieces were left behind.
>>>
>>> TIA,
>>> Jon
>>
>>Lamb Curry! a moussaka would also be a good use of leftover lamb, lamb
>>pie with mushrooms and olives a la languedocienne? lamb pilaf, ragout?
>>either a l'a anglaise or a la bonne femme, a lamb and eggplant casserole
>>is made by browning some of the leftover lamb in butter and then cook
>>some eggplant cubes in the same pan then layer the two in a roasting pan
>>and moisten with a thickened brown stock and some tomato paste, flavored
>>with as much garlic as desired, sprinkle with chopped parsley and warm
>>thorough in a hot oven.
>
> And, if Zeppo doesn't want to do any more cooking, it makes a great
> sandwich, with some sort of garlicky dressing/spread. I like it in a
> pita sandwich with such a dressing...
>
> Christine

That may be the way I have to go. Just found out Marcy's 'Zumba' class got
moved to tonight and she'll need to be out the door pretty quickly.
Otherwise I have a jar of TJ's red curry sauce I could use to make a quick
lamb curry over quinoa or rice.

All great suggestions everyone! Joseph's lamb and eggplant casserole are on
the 'must-try' list, as is the Michael Field's lamb curry recipe (I snipped
the recipe for later).

Thanks!
Jon

On Tue, 1 Jun 2010 14:43:58 -0400, "Zeppo" > wrote:

> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
> half left over. It came out a tad on the rare side of medium-rare and was
> delicious. This is only the second time I've grilled leg of lamb and this
> came out much better than the first attempt. Served it with MW smashed
> potatoes and balsamic glazed carrots and string beans.

I *love* barbecued leg of lamb. Mmmm.
>
> So, anyone have anything interesting I can do with the leftover lamb? FWIW,
> the rarest pieces were left behind.
>
Look up Greek and Moroccan recipes that call for lamb.

--
Forget the health food. I need all the preservatives I can get.

Zeppo wrote:
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have
> about half left over. It came out a tad on the rare side of medium-rare
> and was delicious. This is only the second time I've grilled leg of lamb
> and this came out much better than the first attempt. Served it with MW
> smashed potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb?
> FWIW, the rarest pieces were left behind.
>


I make a sort of curry out of it. I chop up the meat and I sautee some
onion and garlic in olive oil, add some hot curry powder, a little
tomato paste, chopped dried apricots, beef or chicken stock then add the
meat and simmer it for an hour or so, thicken the sauce and serve on rice.

"Zeppo" > wrote in message
...
>I grilled a 3.5 lb boneless leg of lamb last night for dinner and have
>about half left over. It came out a tad on the rare side of medium-rare and
>was delicious. This is only the second time I've grilled leg of lamb and
>this came out much better than the first attempt. Served it with MW smashed
>potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb?
> FWIW, the rarest pieces were left behind.
>
> TIA,
> Jon

Shepherds Pie. I always find that interesting

Jill

On Tue, 01 Jun 2010 13:26:16 -0600, Christine Dabney
> wrote:

> I especially like his butterflied Leg of Lamb in Michael Field's Cooking School.

This? http://homebook.pbworks.com/Marinated+Leg+of+Lamb


Marinated Leg of Lamb

The proper accompaniment is the Avgolemono Sauce detailed separately.


boned untied half leg of lamb

2/3 cup olive oil
3 Tbsp+ lemon juice
1 tsp salt
1/2 tsp freshly ground pepper
4 Tbsp parsley, coarsely chopped
2 tsp oregano
3 bay leaves
1 cup onions, thinly sliced
3 cloves garlic, thinly sliced


Marinate the lamb in the other ingredients for a long time (24 hours
unrefrigerated or 48 hours refrigerated). Turn the lamb occasionally
for better penetration of the marinade.

Grill or broil the lamb until it is mostly medium rare (pink) with a
small amount of rare meat in the center of the thickest section.


Avgolemono Sauce

This recipe is from Michael Field's Cooking School and should
accompany the Marinated Leg of Lamb.

3 egg yolks
1 Tbsp. lemon juice
1 tsp. arrowroot
1 tsp. salt
1/8 tsp. cayenne pepper

1 cup chicken stock

3 tbsp. parsley, finely chopped


In the top of a double boiler, whisk the ingredients through cayenne
pepper together until warm. Add the chicken stock and whisk
vigorously for about 2 minutes until hot, when the arrowroot will
thicken the sauce. Add the parsley. The sauce will seem thin when
hot but thickens when merely warm.



--
Forget the health food. I need all the preservatives I can get.

On Tue, 01 Jun 2010 13:51:08 -0700, sf > wrote:

>On Tue, 01 Jun 2010 13:26:16 -0600, Christine Dabney
> wrote:
>
>> I especially like his butterflied Leg of Lamb in Michael Field's Cooking School.
>
>This? http://homebook.pbworks.com/Marinated+Leg+of+Lamb
>
>
>Marinated Leg of Lamb
>
>The proper accompaniment is the Avgolemono Sauce detailed separately.

Yes. I haven't fixed it in years, but it is soooo good. I haven't
grilled it, but I imagine it would be terrific that way.

And I haven't made the sauce....might have to try that sometime.

Christine

Christine Dabney wrote:
> On Tue, 01 Jun 2010 12:14:36 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>>Zeppo wrote:
>
> .
>
>>>So, anyone have anything interesting I can do with the leftover lamb?
>>>FWIW, the rarest pieces were left behind.
>>>
>>>TIA,
>>>Jon
>>
>>Lamb Curry! a moussaka would also be a good use of leftover lamb, lamb
>>pie with mushrooms and olives a la languedocienne? lamb pilaf, ragout?
>>either a l'a anglaise or a la bonne femme, a lamb and eggplant casserole
>>is made by browning some of the leftover lamb in butter and then cook
>>some eggplant cubes in the same pan then layer the two in a roasting pan
>>and moisten with a thickened brown stock and some tomato paste, flavored
>>with as much garlic as desired, sprinkle with chopped parsley and warm
>>thorough in a hot oven.
>
>
> And, if Zeppo doesn't want to do any more cooking, it makes a great
> sandwich, with some sort of garlicky dressing/spread. I like it in a
> pita sandwich with such a dressing...
>
> Christine

Tzatziki sauce is quick and easy to meake
And is very good with lamb.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Zeppo wrote:
>
> So, anyone have anything interesting I can do with the leftover lamb?

Lamb and cheese omlette.

Zeppo wrote:
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have
> about half left over. It came out a tad on the rare side of medium-rare
> and was delicious. This is only the second time I've grilled leg of lamb
> and this came out much better than the first attempt. Served it with MW
> smashed potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb?
> FWIW, the rarest pieces were left behind.
>
> TIA,
> Jon


Lamb Korma! I've never made it at home but it's my favorite Indian
restaurant dish.

gloria p

"Zeppo" > wrote in message
...
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have
> about half left over. It came out a tad on the rare side of medium-rare
> and was delicious. This is only the second time I've grilled leg of lamb
> and this came out much better than the first attempt. Served it with MW
> smashed potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb?
> FWIW, the rarest pieces were left behind.


OK, so I put some white basmati rice on the burner, sautéed a chopped onion,
minced garlic and some fresh string and let it get almost tender. I added
the lamb, which I had cut into 1" pieces (I saved a bit for lunch tomorrow)
and a Jar of Trader Joe's yellow curry sauce, and let let it heat through.
Served over the rice, with a small green salad on the side. 40 Minutes from
start to finish. Darned good, too.

Jon

In article >,
"Zeppo" > wrote:

> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
> half left over. It came out a tad on the rare side of medium-rare and was
> delicious. This is only the second time I've grilled leg of lamb and this
> came out much better than the first attempt. Served it with MW smashed
> potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb? FWIW,
> the rarest pieces were left behind.
>
> TIA,
> Jon

1.) Lamb sandwiches, with or without stock for making french dips, with
a horseradish sauce, or, with ajvar and onions. 2.) My mother used to
make a great lamb hash with the minced leftover meat, finely diced
potatoes, minced onions and leftover pan gravy. Since you grilled it,
the gravy is out but I mention it because my mother basted the garlic
and rosemary seasoned lamb with a mix of orange juice and sherry. The
pan gravy it made was fantastic. 3.) Mince the leftover meat and mix
with ground pork, onion, garlic, and hot paprika, and form into fingers
and grill them (cevapcici) and serve with ajvar and onions.

D.M.

On Tue, 1 Jun 2010 21:23:22 +0000 (UTC), Doug Freyburger
> wrote:

> Zeppo wrote:
> >
> > So, anyone have anything interesting I can do with the leftover lamb?
>
> Lamb and cheese omlette.

gag. that sounds disgusting

--
Forget the health food. I need all the preservatives I can get.

In article >,
"Zeppo" > wrote:

> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have about
> half left over. It came out a tad on the rare side of medium-rare and was
> delicious. This is only the second time I've grilled leg of lamb and this
> came out much better than the first attempt. Served it with MW smashed
> potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb? FWIW,
> the rarest pieces were left behind.
>
> TIA,
> Jon

Dolmas or Giros...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Zeppo" > wrote in message
...
> I grilled a 3.5 lb boneless leg of lamb last night for dinner and have
> about half left over. It came out a tad on the rare side of medium-rare
> and was delicious. This is only the second time I've grilled leg of lamb
> and this came out much better than the first attempt. Served it with MW
> smashed potatoes and balsamic glazed carrots and string beans.
>
> So, anyone have anything interesting I can do with the leftover lamb?
> FWIW, the rarest pieces were left behind.
>
> TIA,
> Jon

Simple and tasty. Get a demi baguette, slice it lengthwise, slather both
sides with aioli, add lettuce and thin slices of the lamb.

Alan

sf wrote:
> Doug Freyburger > wrote:
>> Zeppo wrote:
>
>> > So, anyone have anything interesting I can do with the leftover lamb?
>
>> Lamb and cheese omlette.
>
> gag. that sounds disgusting

I tried it as a gag because of the name. I loved it. Gotta like lamb.

On Wed, 2 Jun 2010 18:47:37 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> > Doug Freyburger > wrote:
> >> Zeppo wrote:
> >
> >> > So, anyone have anything interesting I can do with the leftover lamb?
> >
> >> Lamb and cheese omlette.
> >
> > gag. that sounds disgusting
>
> I tried it as a gag because of the name. I loved it. Gotta like lamb.

I like lamb but the combination with eggs and cheese didn't appeal.
:/

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Wed, 2 Jun 2010 18:47:37 +0000 (UTC), Doug Freyburger
> > wrote:
>
>
>>sf wrote:
>>
>>>Doug Freyburger > wrote:
>>>
>>>>Zeppo wrote:
>>>
>>>>>So, anyone have anything interesting I can do with the leftover lamb?
>>>>
>>>>Lamb and cheese omlette.
>>>
>>>gag. that sounds disgusting
>>
>>I tried it as a gag because of the name. I loved it. Gotta like lamb.
>
>
> I like lamb but the combination with eggs and cheese didn't appeal.
> :/
>

Ground lamb bound with eggs & bread crumbs, to form meat balls seasoned
with paprika and nutmeg and pan fried till done, then simmered in a
cream sauce flavored with grated cheese

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote:
> On Wed, 2 Jun 2010 18:47:37 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> sf wrote:
>>> Doug Freyburger > wrote:
>>>> Zeppo wrote:
>>>>> So, anyone have anything interesting I can do with the leftover lamb?
>>>> Lamb and cheese omlette.
>>> gag. that sounds disgusting
>> I tried it as a gag because of the name. I loved it. Gotta like lamb.
>
> I like lamb but the combination with eggs and cheese didn't appeal.
> :/
>
It's just a cheese omlette with lamb bits and is in fact very tastee