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

  1. #1
    Bob Terwilliger Guest

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

    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 350F 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.

    Bob

  2. #2
    JeanineAlyse Guest

    Default Re: 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.

  3. #3
    sf Guest

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

    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.

  4. #4
    Dave Smith Guest

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

    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.

  5. #5
    Cheryl Guest

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

    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 350F 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.



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