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Thread: Leftover lamb

  1. #1
    Peppermint Patootie Guest

    Default Leftover lamb

    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
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  2. #2
    Susan Guest

    Default Re: Leftover lamb

    x-no-archive: yes

    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

  3. #3
    Ozgirl Guest

    Default Re: Leftover lamb

    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




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