Normally when I roast a lamb leg I’ll make shepherd’s pie with the leftovers. But I don’t feel like it this time.
There will be lamb (cooked rare), lettuce, and tomato sandwiches. With some Tapatio and corn tortillas, I’ll have lamb tacos. Maybe I can fry them up on a hot cast-iron skillet and eat them with Sriracha sauce and rice?
Any other ideas?
Ya know what: I have never had lamb. But now I want to make a haunch, and make both shepherd’s pie and MLTs out of the leftovers. Yum!
I just had lamb curry the other day, because we had leftovers from a leg. You could also make a yourself a gyro.
Wrap it in saran wrap, put it in a cooler and stick it on your porch. I’ll be there in 90 minutes to relieve you of this burden 
What I love is cubing it, flouring it, browning it, and making a lamb and barley stew. After an hour or two, the meat is super-tender, and it’s awesome in general.
Oh, man. That’s what was in the freezer! I made lamb curry… last Spring? I saw this container in the freezer and tossed it last week. So that’s what it was!
I just got back from the store. I bought a tomato, lettuce, cabbage, and bread. So there are my sandwiches and tacos.
I also need suggestions on what to do with the lamb stock.
I made sandwiches with salt, pepper, mayo, and vidalia onion, om nom nom. What I had left over I sliced, covered with brown gravy (actually, it was a packet of some kind of herb gravy, Durkee or Knorr - forgot the name, but it’s on the shelf with the taco packets, etc. in the grocery) with a shot of sherry. Now it’s sleeping in a plastic container in my freezer, ready to Save The Day, over mashed potatoes, in the near future.
What he said.
And, if the lamb is nice and rare-y, trim away absolutely all the fat and slice it thin, put it on some good salad greens of your choice, maybe some onions (sweet or red onion), and serve with a vinaigrette pumped up with lemon, which always goes well with lamb (ask any Greek) and opposes the lamb game flavor nicely.
A very refreshing and filling light meal.
To be clear :smack: in my post, I’m only talking about to do with the leftover cold lamb.
My eleven-month-old loves it minced fine and mixed into creamed potatoes and cauliflower.
Alternately (if your palate is a little more developed than that) it’s possible to make an interesting chili with it.
I hear lamb and I think gyros. Overcooked leftover lamb with too much salt, spice, and garlic? Better gyros.
Had a lamb cooked while inside a 55gal oil drum (basic pig roast condition). Looked like a cooked dog, but even dog, given too much salt, spice, and garlic, would probably be tasty. The lamb was magnificent. As were the goat and pig. GREAT 10th-anniversary party!
Me: Wow! When we married we’d both have kids who are juniors in high school.
Hostess: I do.
Me: You adopted him. You cheated.
And the reason I never had a chance with her was:
A. I was already married.
B. I was both obnoxious and already married.
Yeah, B is it, especially as, being married, I didn’t follow through on what I, an idiot, interpreted as opportunities. Which probably prevented embarrassment.
I found this recipe and the day-after-roast day is very good now. Try them you won’t regret it.
Roast lamb fritters
All recipes by Jill Dupleix Ingredients show imperial units
Serves 4
100g plain flour
1 teaspoon baking powder
A good pinch of cayenne pepper
2 eggs
150ml milk
300g diced roast lamb
2 tablespoons parsley chopped
Sea salt
Ground black pepper
1 tablespoon vegetable oil
Instructions
To make the batter, sift the flour, baking powder and cayenne into a bowl. Add the egg yolks and lightly mix, then slowly add the milk, beating with a wooden spoon until smooth. Beat the egg whites until peaky, and fold into the batter.
Add the lamb, parsley, sea salt and pepper to the batter, tossing well.
Heat half the oil in a non-stick fry pan until hot, and drop 4 separate tablespoonfuls of the batter into the pan. Turn the heat to low. When holes appear on top of the batter, turn and cook the other side for 3 or 4 mins until golden. Keep the fritters warm. Add remaining oil and make four more fritters.
Yum!
One way I love lamb is minced lamb in gravy over rice.
(1) Dice the lamb into pieces with as much fat as possible cut off.
(2) Stir fry with onions, garlic, mushrooms, tomatoes, capsicums (bell peppers), and whatever other vegetables take your fancy.
(3) Serve with rice.
I fear I’ve not been ambitious.
I’ve had some lamb, lettuce, and tomato sandwiches, and some lamb tacos. Both were good, if uninteresting. For breakfast this morning I tossed some slices on the cast-iron fajita pan and sizzled them up. When they were on the plate I doused them with Tiger Sauce. That was pretty darned good. Tiger sauce is extremely mild and a little sweet. I think for dinner I’ll make the same thing, but use Sriracha Sauce instead of the Tiger Sauce.
Gravad lamb? No? Maybe next time? 