Thread: Leftover lamb

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Peppermint Patootie wrote:

> What needs perfecting is the spinach wilting. It didn't want to wilt
> last night. So I'm thinking maybe I should quickly saute the spinach,
> maybe with the onions. But lots of green works very nicely in this.

Oooh, Priscilla, perfect combination.

Yes, either saute it, or get it wet, and nuke it a tiny bit.

I like to saute a LOT of spinach to replace beds of pasta under some
dishes, and it overflows even a huge saute pan, so first I wilt it a
tiny bit in the microwave prior to sauteeing.

Susan

I would prefer tabouli over spinach and onions raw (red onions). I would
used nicely ripe tomato slices as well I have a feeling my cafe sandwich
press can be adjusted to toast the outside of wraps. I am with you re the
garlic, lots of it! Can't always get the low carb wraps though but I know
they are available, just finding someone who sells them is the problem.

Peppermint Patootie wrote:
> I am refining my favorite dish to use up leftover roast lamb, and I
> thought I'd share it with you. It is not yet perfected.
>
>
> Lamb, Spinach, and Feta Hot Wraps
> ---------------------------------
>
> Slice some of the leftover roast lamb into small thin slices. I put
> lots of garlic into my roast lamb, but if you don't you may want to
> add some garlic or garlic powder at some point.
>
> Optional: saute some sliced onions
>
> Have available crumbled feta cheese and washed (and dried) baby
> spinach.
>
> Warm up a low-carb tortilla. I use my grandmother's cast iron griddle
> for this, heated dry. Flip the tortilla back and forth a few times
> until it's good and hot. Spoon crumbled feta cheese in a line down
> the middle of the tortilla. Lay sliced lamb over the feta (and the
> onions if you're doing them). Press a handful of raw baby spinach
> onto the lamb, and fold the tortilla sides over the filling. Put a
> heavy lid over the tortilla and turn the heat down to warm. Leave
> them that way until the spinach is wilting.
>
> Enjoy!
>
> What needs perfecting is the spinach wilting. It didn't want to wilt
> last night. So I'm thinking maybe I should quickly saute the spinach,
> maybe with the onions. But lots of green works very nicely in this.
>
> This is one of my favorite taste combinations.
>
> Priscilla