Christine Dabney > wrote:

> I know there are a fair amount of folks here that eat lamb on a
> regular basis. I am looking for good ideas (outside of shepherds
> pie) to use the meat I have left from a leg of lamb.

This is one of the most frequently asked questions in the history of the
rfc.

Some of my answers posted befo

Mince the lamb and make meat-filled blinchiki/blintzes/crêpes.

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Make stuffed potato rissoles. Mince or grind your lamb and mix it
with some finely minced fried onions, salt and pepper. Form patties, or
rather flat rissoles, out of mashed potatoes, make a well in the centre
of each one and fill it with the meat. Close the well, optionally paint
the rissoles with an egg yolk, roll in some flour and fry them in butter
or oil on both sides until golden brown. Serve with mushroom sauce.

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Also, a good way to use meat leftovers is to make mironton (also
spelled miroton), leftover meat fried with onions. The recipe below is
based on the one in _Kochen wie in der Provence_ by Susi Piroué.

Le mironton

4-6 onions, peeled and finely chopped
6 tablespoons vegetable oil
1 teaspoon flour
salt
pepper
1 teaspoon wine vinegar
1 bay leaf
cooked or fried meat leftovers

Heat half of the oil in a large pan and fry the onions until
translucent. Sprinkle with flour. Salt and pepper sparingly. Add the
wine vinegar. Crumble the bay leaf and add it, too. Heat the rest of
the oil in another pan and quickly brown the meat leftovers in it. Add
the meat to the onions and serve very hot with crusty bread and a sturdy
Côtes-du-Rhône.

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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