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Leftover lamb
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... -- Cheers Dennis Remove 'Elle-Kabong' to reply |
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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... Lamb sandwiches? Jill (hearing the music of Thomas Newman in her head) |
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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... Lamb sandwiches? Jill (hearing the music of Thomas Newman in her head) |
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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... Lamb curry ! Nathalie in Switzerland (who just made some from leftover lamb tenderloin) |
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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... Lamb curry ! Nathalie in Switzerland (who just made some from leftover lamb tenderloin) |
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"Ruddell" > wrote in message ... > > 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... > > > > -- > Cheers > > Dennis > > Remove 'Elle-Kabong' to reply Re-heat it with some salsa, then put it in a tortilla and add your choice of taco toppings. (And yes.. I'm a Texan) lucy  |
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"Ruddell" > wrote in message ... > > 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... > > > > -- > Cheers > > Dennis > > Remove 'Elle-Kabong' to reply Re-heat it with some salsa, then put it in a tortilla and add your choice of taco toppings. (And yes.. I'm a Texan) lucy |
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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... > I make up a sort of curry sauce and then cut the lamb into chunks and throw it in. I fry up some diced onion and garlic in olive oil, throw in some grated ginger, and dried apricots, chicken or beef broth and curry powder, then thicken in with Veloutine. |
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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... > I make up a sort of curry sauce and then cut the lamb into chunks and throw it in. I fry up some diced onion and garlic in olive oil, throw in some grated ginger, and dried apricots, chicken or beef broth and curry powder, then thicken in with Veloutine. |
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>>Any ideas for leftover roast lamb leg?
> > I make up a sort of curry sauce and then cut the lamb into chunks and throw > it in. I fry up some diced onion and garlic in olive oil, throw in some > grated ginger, and dried apricots, chicken or beef broth and curry powder, > then thicken in with Veloutine. I've never heard of Veloutine (and Google gives me mostly pages in French). It's a starch, I gather? How is it different/better/worse than flour or corn starch for thickening things? Thanks, -C |
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>>Any ideas for leftover roast lamb leg?
> > I make up a sort of curry sauce and then cut the lamb into chunks and throw > it in. I fry up some diced onion and garlic in olive oil, throw in some > grated ginger, and dried apricots, chicken or beef broth and curry powder, > then thicken in with Veloutine. I've never heard of Veloutine (and Google gives me mostly pages in French). It's a starch, I gather? How is it different/better/worse than flour or corn starch for thickening things? Thanks, -C |
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Chris De Young wrote:
> I've never heard of Veloutine (and Google gives me mostly pages in French). > It's a starch, I gather? How is it different/better/worse than flour or > corn starch for thickening things? According to the list of ingredients it is potato starch, lactose, Maltodextrin, rice flour and of caramel (for colouring). I think there is also a white Veloutine. According to the side panel on the box it is imported into Canada by Best Foods. I think that Knorr also has a Veloutine. It's great stuff. You just add the powder right into the liquid and stir it around and it mixes right in. Bring it to a boil and it thickens in seconds. |
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Chris De Young wrote:
> I've never heard of Veloutine (and Google gives me mostly pages in French). > It's a starch, I gather? How is it different/better/worse than flour or > corn starch for thickening things? According to the list of ingredients it is potato starch, lactose, Maltodextrin, rice flour and of caramel (for colouring). I think there is also a white Veloutine. According to the side panel on the box it is imported into Canada by Best Foods. I think that Knorr also has a Veloutine. It's great stuff. You just add the powder right into the liquid and stir it around and it mixes right in. Bring it to a boil and it thickens in seconds. |
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"Dave Smith" > wrote in message
... > 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... > > > > I make up a sort of curry sauce and then cut the lamb into chunks and throw > it in. I fry up some diced onion and garlic in olive oil, throw in some > grated ginger, and dried apricots, chicken or beef broth and curry powder, > then thicken in with Veloutine. > Lamb hash can be delicious. -- Peter Aitken Remove the crap from my email address before using. |
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"Dave Smith" > wrote in message
... > 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... > > > > I make up a sort of curry sauce and then cut the lamb into chunks and throw > it in. I fry up some diced onion and garlic in olive oil, throw in some > grated ginger, and dried apricots, chicken or beef broth and curry powder, > then thicken in with Veloutine. > Lamb hash can be delicious. -- Peter Aitken Remove the crap from my email address before using. |
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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] modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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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] modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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"jmcquown" > wrote in
: > 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... > > Lamb sandwiches? > > Jill (hearing the music of Thomas Newman in her head) > > > stir fries, in salads, with a cheese plate. -- Starchless in Manitoba. Type 2 Diabetic |
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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 |
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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 |
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"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). |
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"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). |
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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... > > -- > Cheers > > Dennis > > Slice it and put it into pita bread with a tahini dressing, shredded raw red cabbage,onions, lettuce and tomato. |
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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... > > -- > Cheers > > Dennis > > Slice it and put it into pita bread with a tahini dressing, shredded raw red cabbage,onions, lettuce and tomato. |
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(Ruddell) asks...
>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. On Americanized tacos I usually have shredded lettuce, chopped tomatoes, avocado slices and grated cheese aloong with a bit of fresh salsa. One long ago night (probably in 1982) I had promised tacos for dinner, but only had left over leg o' lamb for the meat. Turned out to be the best tacos I'd ever made, with only about half-usual of the lettuce and tomatoes, plus only the grated cheese and salsa. Since then, I plan my tacos only after roasting lamb. Picky ~JA~ |
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(Ruddell) asks...
>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. On Americanized tacos I usually have shredded lettuce, chopped tomatoes, avocado slices and grated cheese aloong with a bit of fresh salsa. One long ago night (probably in 1982) I had promised tacos for dinner, but only had left over leg o' lamb for the meat. Turned out to be the best tacos I'd ever made, with only about half-usual of the lettuce and tomatoes, plus only the grated cheese and salsa. Since then, I plan my tacos only after roasting lamb. Picky ~JA~ |
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JeanineAlyse,
I'm glad to see someone agrees with me.. they're very tasty. lucy "JeanineAlyse in 29 Palms" > wrote in message ... > (Ruddell) asks... >>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. > On Americanized tacos I usually have shredded lettuce, chopped tomatoes, > avocado slices and grated cheese aloong with a bit of fresh salsa. One > long ago night (probably in 1982) I had promised tacos for dinner, but > only had left over leg o' lamb for the meat. Turned out to be the best > tacos I'd ever made, with only about half-usual of the lettuce and > tomatoes, plus only the grated cheese and salsa. Since then, I plan my > tacos only after roasting lamb. > > Picky ~JA~ > |
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JeanineAlyse,
I'm glad to see someone agrees with me.. they're very tasty. lucy "JeanineAlyse in 29 Palms" > wrote in message ... > (Ruddell) asks... >>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. > On Americanized tacos I usually have shredded lettuce, chopped tomatoes, > avocado slices and grated cheese aloong with a bit of fresh salsa. One > long ago night (probably in 1982) I had promised tacos for dinner, but > only had left over leg o' lamb for the meat. Turned out to be the best > tacos I'd ever made, with only about half-usual of the lettuce and > tomatoes, plus only the grated cheese and salsa. Since then, I plan my > tacos only after roasting lamb. > > Picky ~JA~ > |
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Melba's Jammin' > wrote:
> In article >, > (Victor Sack) wrote: > > > > Below are a couple of recipes I posted before. The first one is a > > favourite of Barb Schaller's. > > You can wind up in Hell for lyin', Bubba Vic. Are you alleging this is not your favourite recipe? Is there anyone who would believe you? > There's a seat with your > name on it in the first row of benches in front of the furnace, too. A seat on a bench in front of the furnace? You mean I'm going to be a spectator, or even The Director, perhaps watching you enjoy yourself in the furnace? No, can't be you - the creator of the one and only heavenly Jelly is bound to wind up in another place. > > A kind of pté of leftover lamb. It can be used with other leftover > > meat, too. > (snip) > > 1/4 of small roasted or boiled beetroot > > Apart from the known fact that it's disgusting, what do you suppose is > the point of 1/4 of a small beet? Like, man, why bother? 'Splain me. It is extremely gratifying to see you complaining about too few beets. 1/4 of a small beet is quite enough in the present instance, considering the recipe calls for just 200 g (7 oz) of leftover lamb. That bit of a beet adds a certain je-ne-sais-quois without being too obvious. The dish could as well have been inspired by that sublime and subtle jelly. Bubba Vic who is going to eat a couple of spoonfuls of the celestial Barb's Beety Beauty in a moment |
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In article >,
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... Giros!!! :-) Just get some pita bread and you are good to go..... -- K. |
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In article >,
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... Giros!!! :-) Just get some pita bread and you are good to go..... -- K. |
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"Ruddell" > wrote in message ... > > 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... > > > > -- > Cheers > > Dennis > > Remove 'Elle-Kabong' to reply Um, Gyros? |
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"Ruddell" > wrote in message ... > > 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... > > > > -- > Cheers > > Dennis > > Remove 'Elle-Kabong' to reply Um, Gyros? |
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"Ruddell" > wrote in message ... > > 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... > > -- > Cheers > > Dennis I usually make either shepherd's pie or use it in Japanese curry. Both are yummy! Charliam |
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"Ruddell" > wrote in message ... > > 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... > > -- > Cheers > > Dennis I usually make either shepherd's pie or use it in Japanese curry. Both are yummy! Charliam |
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Charles Gifford wrote:
> I usually make either shepherd's pie or use it in Japanese curry. Both are > yummy! > > Charliam Japanese curry?? <perk> Got a recipe? I've never heard of it but think I'll like it already Goomba |
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In article >, 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... Lamwiches! Slice thinly, saute onions in olive oil, add meat and heat in any pan sauce you may have made. Serve on toasted crusty bread or in warm pita with lettuce, feta cheese and kalamata olives. This is what we do. Regards, Ranee (who bought 8 legs of lamb on Saturday because they had a one day sale of leg of lamb for $1.99/lb) -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, 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... Lamwiches! Slice thinly, saute onions in olive oil, add meat and heat in any pan sauce you may have made. Serve on toasted crusty bread or in warm pita with lettuce, feta cheese and kalamata olives. This is what we do. Regards, Ranee (who bought 8 legs of lamb on Saturday because they had a one day sale of leg of lamb for $1.99/lb) -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, 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... Well, here's mine, from an old flame: Slice the lamb. Chop some onions. Fry the onions in butter. Add the sliced lamb, some yoghurt, lamb gravy, if any, and a pinch of cinnamon. Warm it all up. Add a little mint jelly or apple jelly at the end--stir in well. Serve on rice. Yum. Dog |
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