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Post by jackie on Feb 13, 2011 10:54:28 GMT 1
Am cooking a leg of lamb for dinner tonight & as there's only 2 of us & 2 smallish dogs there's always lots left over. Usually I make it into a few shepherds pies for the freezer but does anyone have any other ideas for what to do with leftover roast lamb???  |
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Post by Ali on Feb 13, 2011 11:42:13 GMT 1
No, but could do with some ideas!
We always end up having it cold in sarnies or next days dinner.
But, what I have done in the past, if have bought the lamb fresh, is de-bone it, divide into 2, string it and freeze the other 1/2. Can't really do that if it's bought frozen tho.
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Post by ianh on Feb 13, 2011 11:47:30 GMT 1
I do a really nice thing - lightly spicy Russian pastries (Piroski)- but will have to find recipe - will post later. Works with lots of other leftover meat, and hard boiled eggs, too. There's Greek versions too. I tried googling them but none of the recipes looked as nice - so will dig out my Huge Ferny Whippingboy "Meat" book and copy later.
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Post by troll on Feb 13, 2011 12:15:24 GMT 1
Am cooking a leg of lamb for dinner tonight & as there's only 2 of us & 2 smallish dogs there's always lots left over. Usually I make it into a few shepherds pies for the freezer but does anyone have any other ideas for what to do with leftover roast lamb??? Let me and Pasha fight for the leftovers!!! |
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Post by ianh on Feb 13, 2011 12:24:04 GMT 1
Can I watch?
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Post by mirabelle on Feb 13, 2011 13:25:18 GMT 1
Lamb Pilaff! Great for leftovers.
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Post by ianh on Feb 13, 2011 18:06:36 GMT 1
This is good - recipe is for 250g lamb - you always have more than this left so adjust accordingly. This is the original - makes little aperitif type pastries - I like to make a big pastry top and bottom type pie, or pasty size. to serve with mash, green beans and left over lamb gravy-
The Pastry dough
Sift 225g plain flour, 1 tsp baking powder and half tsp salt into a bowl. Make a well, into which you pour 2 eggs whisked up with 2 tbsp veg oil. Draw in flour with wooden spoon (add cold water if necessary - dough should be soft not sticky). Clingfilm in oiled bowl, put in fridge for 1 hour or so.
heat 1 tbsp sunflower/olive oil, fry half tsp crushed coriander seeds, half tsp crushed cumin seeds (minute or two), add 1 small chopped onion and a crushed clove of garlic - fry till soft.Add meqat, chopped small or roughly minced, salt and pepper, fry til browned.Add a bit of stock or gravy or wine to moisten then leave to cool.
Knead the dough for 1 or 2 mins, roll out and cut into 8cm, 3" rounds. Put a bit of meat filling in, moisten edges and seal, glaze with beaten eggand put on baking tray in preheated oven (190 or gas mark 5) for 15 mins. Enjoy
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Post by jackie on Feb 13, 2011 20:02:52 GMT 1
Thanks mirabelle - good idea! Thanks Ianh - that sounds delish. will be giving that a go this week, yum yum! |
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Post by salamander on Feb 13, 2011 20:33:07 GMT 1
Lamb Curry.
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Post by Ali on Feb 14, 2011 10:48:12 GMT 1
Tried cooked lamb in curry sally but no likey - strange taste for me anyway  |
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