On 2/7/2012 1:00 AM, Bob Terwilliger wrote:
> I made highly-unconventional lamb enchiladas: Flour tortillas were
> brushed with a sauce made from a cooked-down mixture of orange juice and
> spicy barbecue sauce. The tortillas were filled with the leftover
> fesenjan-style lamb, rolled, and put into a baking dish. More of that
> sauce was brushed over the top (to keep the tortillas from turning
> leathery as they cooked), and then a mixture of cheddar and jack cheese
> was sprinkled over the top. The casserole was baked at 350°F for 25
> minutes.
>
> There was a lot of sauce left over; it was simply heated and served
> alongside. (I didn't want to cook it in the casserole because it would
> have made the tortillas too soggy.) To accompany the enchiladas we had
> steamed broccoli with more of that cheese, and black beans. As garnishes
> we had chopped red onion and chopped arugula. Lin had a Blue Moon Winter
> Abbey Ale and I had a Guinness to drink.
>
> Lin *loved* the enchiladas. She specifically commented about the
> richness of the lamb going well with the spicy sweetness of the sauce,
> and she liked that sauce with the broccoli. She also was surprised to
> find that the arugula went well with the enchiladas, especially since
> she doesn't usually like arugula.
>
> I'm mulling over what to do next with the leftover lamb. I'm thinking
> pizza with lamb, sweet tomatoes, and kasseri, with oregano and a drizzle
> of yogurt added when it comes out of the oven. We'll see.

That sounds delicious! I'm not usually a fan of arugula but the peppery
flavor would go well with it. Nicely done. Looking forward to more
leftover recipes.