Lately, our local Aldi has had lamb roasts for sale. My husband loves lamb! I made one for Christmas dinner, and made a nice sauce out of fresh mint and balsamic vinegar for it.
But when I hit Aldi tomorrow, if they still have some left, I’m buying a couple more of the roasts.
What can I do with it besides mint sauce? Brown gravy? Mushroom gravy? Some kind of fruit chutney?
I need ideas!
I’ve done 7 hour leg of lamb and it’s really great. Leftover lamb also makes great Shepherd’s Pie.
I made a pizza last week with lamb sausage, manchego cheese, and roasted eggplant, it was really good, and there’s no reason you couldn’t use leftover roast lamb instead of lamb sausage.
Yogurt sauce, mmm!
I like lemon, garlic and honey. Skewer slivers of garlic in, then marinade it in the lemon and honey mix in the fridge. You can combine that with slow roasting as in the 7-hour recipe above, slow roasted lamb is wonderful.
Put in some slices of pumpkin alongside the potatoes for your roast veggies - even better.
Roast the lamb with a rub of olive oil, carlic, rosemary, and kosher salt.
Use the drippings to make gravy.
I too love lamb. I hate mint sauce. To me, it’s like putting ketchup on a fine steak – totally unnecessary and counterproductive.
Lamb (cooked right) is great plain. It’s also fine with a good gravy, and lamb gravy qualifies.
Fruit chutney? Oh my God, I’m running for the hills! Sounds worse than mint sauce.
Of course, you may like fruit chutney, but to me it just sounds like a way to mess up a delightfully tasty meat.
You could go down the Moroccan route: lamb tagine. I’d kill for one of these, right now.
If you’re just looking for accompaniments, my family always roasted the lamb simply, then made gravy from the pan drippings with cream and spices. We also had strawberry jam with the lamb and gravy-- this may be an acquired taste like this mint sauce people keep mentioning any time roast lamb is brought up. I’m still a little horrified at the thought of minty lamb.
Any suggestions for lamb in the slow cooker, or is that a no go? We’re not generally lamb people but this thread is making me hungry. 
Cumberland sauce, rowan jelly, sour plum or cherry sauce. Rub with fig jam while roasting. Stab deep but small pockets into it and fill with a sliver of garlic, an anchovy fillet, and a leaf or two of rosemary in each one. Rub with oil, salt and paprika (hot or sweet smoked, depending on mood). Roast it plain with just garlic salt, mixed dried herbs and pepper rubbed on, then make proper (English) gravy in the pan. There are so many beautiful ways to eat lamb. If we didn’t have half a hundredweight of baked ham left over, I’d rush out and buy some now. This is leg of lamb, yes? For christ’s sake, don’t overcook it.
What kind of mint sauce are people talking about here?
In the UK we have mint jelly, which is sweet and toothpasty and I abhor. But we also have mint sauce, which is finely chopped mint, unsweetened, in vinegar. A touch of the latter really does, IMO, enhance the flavor, as do fresh mint leaves scattered on the joint in the oven.
There’s also the technique of poking holes in the lamb before cooking, and stuffing with rosemary and garlic.
Finally, a horde of great ideas from Jamie Oliver.
My daughter roasts her lamb with lemon juice and garlic, and it is incredibly flavorful. She doesn’t really have a recipe, but I know that she cuts slits and inserts slivers of garlic into the meat.
You can grind it up and make kofta out of it. We have this all the time.
Chefguy’s Kofta
The amount of spices used is up to the cook, but these are very strong flavors so caution is advised. I would recommend about ½ tsp each of cinnamon and nutmeg and perhaps 2 teaspoons of cumin to start.
1 lb ground lamb
½ cup chopped mint (cilantro can also be used)
Grated nutmeg
Ground cinnamon
Ground cumin
¼ cup pine nuts
½ cup chopped onion
Salt & pepper
½ cup bread crumbs
1 egg
Olive oil
Saute onion until nearly translucent. Add the pine nuts and the spices and sauté for about two minutes. Mix all ingredients together in a bowl, taking care not to overwork the mixture. Form the kebabs into 2” logs by squeezing a small amount of the mixture in your fist just until it holds together. Place the kebabs on a plate and chill for a couple of hours.
Heat a bit of olive oil in a large skillet at medium heat. When hot, fry the kebabs in the pan until well-browned and cooked through. Turn frequently, but carefully. Remove and drain excess fat. Serve with saffron rice.
We braise lamb shanks in a mixture of diced onions, garlic, red wine, and pomegranate molasses (which is just concentrated pomegranate juice, so you can use that instead). Add lots of black pepper and a bit of mint, and carrots if you’re in the mood. You could adapt that to a roast, or just cut up the roast and do it as a stew. We usually use the Crock-Pot, but you can also do it on the stove over very low heat, or in the oven.
I do lamb gravy with either currant jelly or plum jam melted in with it as kind of a cross between gravy and Cumberland sauce.
Our local Indian restaurants do really nice curries with lamb that would be fine for a crockpot, as is lamb stew. Braised lamb shanks are good, and would work in a crockpot too. I usually prefer lamb still pink inside, and don’t care for the flavor as much after it’s well done, so I don’t do it in the crockpot, myself.
Holy cow, this looks good!
No, it is boneless lamb roast. For Christmas dinner, I rubbed it down with some sea salt, fresh-cracked black pepper and herbs de provence.
I looked up any number of mint sauce recipes, having never made it before. I finally settled on one that was, basically, two big handfuls of fresh mint leaves, finely chopped, plus a couple teaspoons of sugar and a quarter-cup balsamic vinegar; dissolve the sugar in the vinegar over low heat, stir in the minced mint, simmer for a while; cover, put in fridge so the flavors can get friendly, and voila, mint sauce!
When I looked for ready-made mint sauce at the supermarket, the closest I could find was mint-flavored apple jelly! I knew that was not what my hubby was going for!
Meanwhile, I’ve found a recipe for lamb roast with apricot sauce that looks good! (Yeah, we like our meat with fruit sauces in this house!)
It is. 
But I forgot the tomato. I usually throw in a 15 oz. can of diced tomatoes.
That still sounds really sweet, considering balsamic vinegar is full of sugar. Maybe try the recipe without the tsp sugar, using 3 parts spirit/malt/white wine vinegar to 1 part balsamic. Or just leave out the balsamic altogether.
We have a good chunk of leftover leg of lamb. (My first one, we loved it.) I’m planning to make lamb curry out of it. Any tips for curry?