Thread: 2012-02-06 Dinner: Using some of the leftover lamb

On Feb 6, 10:00*pm, Bob Terwilliger <virtualgoth@die_spammer.biz>
wrote:
> 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.
Sounds good and very different. The best tacos I ever made were with
leftover leg of lamb I had roasted with just salt & pepper and slivers
of garlic punched in all over. The tacos merely had shredded lettuce,
sour cream and slices of avocado to garnish.

On Mon, 06 Feb 2012 22:00:33 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:

> 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.

Lamb pizza is good.... look up Turkish or Armenian pizza
http://www.tasteofbeirut.com/2011/10...ies-lahmajoon/
you'd wrap it around a salad. I had the Turkish version when I was in
Amsterdam and it's pretty tasty.

--
Food is an important part of a balanced diet.

On 07/02/2012 2:13 AM, JeanineAlyse wrote:
> On Feb 6, 10:00 pm, Bob Terwilliger<virtualgoth@die_spammer.biz>
> wrote:
>> 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.
> Sounds good and very different. The best tacos I ever made were with
> leftover leg of lamb I had roasted with just salt& pepper and slivers
> of garlic punched in all over. The tacos merely had shredded lettuce,
> sour cream and slices of avocado to garnish.

I still think the best think to do is to make a curry sauce and simmer
it for a while. The bones are used to flavour a broth to make Scotch
Broth, which is even better with a little mild curry powder added to it.

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.