I meant to post this earlier- but got side-tracked.
Last night I roasted the Burgundy Pepper Boneless Leg Roast from Trader Joes. Despite following the directions exactly, with the exception of not owning a meat thermometer:smack:, my lamb came up just with the tiniest, eensiest bit of pink left. I love it medium rare, so was more than a little disapointed. Still have a good portion left, can’t really face eating it in slices so looking for a very quick (under 30 minutes) way to make a curry or casserole-y type dish out of it.
The kicker is that it can’t contain too many veggies (I love them, SO is a big veggie hater but will eat carrots, green beans) or onions. Tomatoes are ok.
I have basic curry powder, some paprika, assorted general spices and coriander. And cheese- lots of cheese since I bought too much. Anyone up to the challenge?
Fortunately, I’ve never really overcooked a lamb roast. (Came close last weekend when I got sidetracked. It came out medium, which is OK. I prefer rare to medium-rare.) How about grinding it up and making shepherd’s pie?
Grind it in a meat grinder with some bacon, a generous amount of garlic, a bit of boiled potato… take that mixture and add some cooked rice, salt, pepper, a generous amount of hot hungarian paprika, and a bit of water. Stuff it all into some natural casings and make a fresh sausage. Let sit in the fridge for a day or two. Boil it, then Slice it and Fry it crisp rounds with fresh, rough chopped, Yellow Hungarian Hots (Peppers). Serve with scrambled eggs.
Chop it into chunks the size of stew meat. Dump it into a pot with some stock, maybe some red wine, and whatever stew-friendly veggies you will eat. Add spices to taste (e.g., pepper, allspice, bay leaf…ETA: and garlic if you’ll eat that). Braise for a while. In a separate pan, make a medium roux. Add the roux to the braise and let it cook for a bit to meld.
Sounds great, I failed to mention it was an emergency issue :). All of those recipes sound great and I will save it for the next time. What I ended up doing was sauteing some garlic, green pepper and carrots in (a little too much ) butter, added curry powder and cayenne and simmered the lamb for about 10 minutes. Added some onion roasted potatoes from last night and it turned out quite tasty, if a little too greasy. Will use less butter and cut it with half and half or something next time. Still, MUCH tastier than leftover overcooked roast would have been. Thanks!
When I read the title, I thought that you were actually trying to save a lamb. It reminded me of the time when I was maybe 10 or so and had a really bad bout of influenza, but, at the same time, one of our family’s lambs had pneumonia and needed to be nursed back to health.
I was incredibly upset to learn at that age that caring for the lamb trumped caring for the son. Damn showboating, affection-hogging ovine.
That sounds pretty snacky. So I thought I’d see what I could so with some leftovers.
I’m lacking one-third of the Holy Trinity, but I do have the celery leftover from making the toasted spinach sandwiches. And since I was at the store last week, I did buy onions. So I sautéed some chopped celery, chopped onions, and minced garlic in olive oil, with some salt and pepper. I diced a slice of lamb and threw that in after a bit. Next I added a good bit of curry powder, some cayenne pepper, and paprika. Hm… Needs more sauce. I added hot water and simmered it to reduce it by half. Then I added some plain white yoghurt and let it simmer about ten minutes. I had some over some of the leftover mashed potatoes. I think I’ll have some more.
I thought it was illegal to sell lamb lungs in the U.S.? I’ve also had no luck finding a sheep’s stomach.
I still have some lamb left. I think I might make the curry again, only this time adding bell peppers and cubed potatoes. I can freeze the mashed potatoes and lamb gravy and eat them another day.
Make a variation of the Indian dish Murgh Makhani with lamb instead of chicken. I guarantee, it’ll be delicious.
This is the recipe I use, and it’s phenomenal. I subsitute greek yogurt for the sour curd, as there’s no way in hell I’d find any of that in this boho little town. I have to go to the specialty health food store just for greek yogurt.
Cut the cooked meat into the sort of pieces you want in fajitas, chuck them into a hot pan and brown (of course this cooks the meant more, but it’s still going to be good), season with whatever fajita seasonings you like, even the packaged stuff.
Saute masses of onions and coloured peppers, get a carton of sour cream (real sour cream), some guacamole and tortillas and enjoy.
I think leftover lamb done this way makes the best fajitas ever
