Ideas for leftover roast leg of lamb please
Discussion
Similar idea to the Greek recipe linky.
We did the same a couple of weeks ago, cut lamb into smallish chunks and warm in a pan with some oil, put pittas in the toaster to warm them and make them easier to open, then line up salad like they do at the kebab shop. Then it's assemble your own kebab, I made some tzatziki with garden mint which was fab and had some chilli sauce I'd made too.
The lamb we had was marinated for 24 hours in oil, lemon juice and garlic and cooked on the Weber - I must do this again soon.
We did the same a couple of weeks ago, cut lamb into smallish chunks and warm in a pan with some oil, put pittas in the toaster to warm them and make them easier to open, then line up salad like they do at the kebab shop. Then it's assemble your own kebab, I made some tzatziki with garden mint which was fab and had some chilli sauce I'd made too.
The lamb we had was marinated for 24 hours in oil, lemon juice and garlic and cooked on the Weber - I must do this again soon.
Edited by Shaolin on Monday 9th July 11:50
Chorba
Chuck the bones & off-cuts into a saucepan, water, tom puree, cous-cous & veg stock
Odd vegetables - celery, potato, onion carrots sort of thing, but quite small bits.
s&p, Harissa, coriander to taste
Boil away and adjust components to taste (everyone has their own chorba).
Think thick, rich, spicey lamb soup a la peasant.
Chuck the bones & off-cuts into a saucepan, water, tom puree, cous-cous & veg stock
Odd vegetables - celery, potato, onion carrots sort of thing, but quite small bits.
s&p, Harissa, coriander to taste
Boil away and adjust components to taste (everyone has their own chorba).
Think thick, rich, spicey lamb soup a la peasant.
calibrax said:
You don't need a mincer for shepherd's pie... it's actually better if it isn't minced! just chop it into small chunks (about the size of a small grape).
This is what I do. Chop up some spuds and fry them gently, add some onion after 5 minutes and put the lid on. When the spuds are pretty much done turn up the heat and add the diced up lamb frying it rapidly so it all crisps up. Add a good splash of Worcestershire sauce at the end and eat.Nom nom nom
My take on 'hotpot'.
Finely dice and sweat off an onion, a few celery sticks and a carrot. Layer this in a casserole with alternating layers of sliced lamb and thinly sliced potato, seasoning each layer as you go, and finishing with a layer of potato.
Moisten with stock to about half-way up the dish, dot the top with butter and bung it in a medium oven until the top layer is browned - about an hour or so. Serve with steamed greens.
Finely dice and sweat off an onion, a few celery sticks and a carrot. Layer this in a casserole with alternating layers of sliced lamb and thinly sliced potato, seasoning each layer as you go, and finishing with a layer of potato.
Moisten with stock to about half-way up the dish, dot the top with butter and bung it in a medium oven until the top layer is browned - about an hour or so. Serve with steamed greens.
Hotpot sounds scrummy MC 
Never heard of Chorba, but definitely trying that one with the 2nd day leftovers.
We were super short of time tonight to cook, as we went to see a great movie 'Angels Share'. In 10 minutes flat, we toasted pittas, chopped some cabbage, fried off seasoned lamb in Garam Masala, and served with tsatziki. It was very quick and delicious
Great idea Mr Roper and Shaolin 
Never heard of Chorba, but definitely trying that one with the 2nd day leftovers.
We were super short of time tonight to cook, as we went to see a great movie 'Angels Share'. In 10 minutes flat, we toasted pittas, chopped some cabbage, fried off seasoned lamb in Garam Masala, and served with tsatziki. It was very quick and delicious
Great idea Mr Roper and Shaolin kiwifraser said:
Hotpot sounds scrummy MC
Never heard of Chorba, but definitely trying that one with the 2nd day leftovers.
We were super short of time tonight to cook, as we went to see a great movie 'Angels Share'. In 10 minutes flat, we toasted pittas, chopped some cabbage, fried off seasoned lamb in Garam Masala, and served with tsatziki. It was very quick and delicious Great idea Mr Roper and Shaolin
Sounds delicious. Never heard of Chorba, but definitely trying that one with the 2nd day leftovers.
We were super short of time tonight to cook, as we went to see a great movie 'Angels Share'. In 10 minutes flat, we toasted pittas, chopped some cabbage, fried off seasoned lamb in Garam Masala, and served with tsatziki. It was very quick and delicious
Great idea Mr Roper and Shaolin I spent a year living and working in NZ and on the whole found it a tad frustrating, but... the food!
Fresh produce in season is a joy, plus the lamb / hogget is the tastiest I've ever tasted.
Kiwis say, "That's because it has to walk further."
Dunno, but it's damn good.
Mobile Chicane said:
Sounds delicious.
I spent a year living and working in NZ and on the whole found it a tad frustrating, but... the food!
Fresh produce in season is a joy, plus the lamb / hogget is the tastiest I've ever tasted.
Kiwis say, "That's because it has to walk further."
Dunno, but it's damn good.
I can understand the frustration. It has AMAZING scenery but the down side for me was the whole big land mass (bigger than the British Isles) with such few people. (4M) Everywhere you go, someone knows you or your family. I've been here in the UK for 13 years, and love it I spent a year living and working in NZ and on the whole found it a tad frustrating, but... the food!
Fresh produce in season is a joy, plus the lamb / hogget is the tastiest I've ever tasted.
Kiwis say, "That's because it has to walk further."
Dunno, but it's damn good.
We make something we call 'Greek Shepherd's Pie' (not the same as the first Google hits for this though).
Very thrown together type thing but it would involve:
Break up meat (food processor or just tear it).
Mix in any other veg and perhaps add tomato based sauce/a bit of stock for the filling.
Cover with cooked rice mixed with cheese(and top with more cheese - parmesan is best as it goes crispy) and possibly something else creamy (cream, creme fraiche etc).
bake in the oven.
Sounds wierd, is actually quite nice!
Very thrown together type thing but it would involve:
Break up meat (food processor or just tear it).
Mix in any other veg and perhaps add tomato based sauce/a bit of stock for the filling.
Cover with cooked rice mixed with cheese(and top with more cheese - parmesan is best as it goes crispy) and possibly something else creamy (cream, creme fraiche etc).
bake in the oven.
Sounds wierd, is actually quite nice!
quick and dirty speherds pie works for me.
Grate up a carrot and onion and fry off.
dice the shoulder small leaving all the fat in. Add to carrot and onion and warm through.
Throw in a couple of packets of instant gravy (the good individual sachets not the cheap stuff), and allow to cook through. Add any left over gravy/juices and some water.
Cook down until thickened and tasty- season with anything to hand (ie worcester, bit of ketchup, soe mint sauce etc).
Top with mash. over for 25 mins.
Hey presto, quick and dirty shephers pie which invariably tastes great!
Grate up a carrot and onion and fry off.
dice the shoulder small leaving all the fat in. Add to carrot and onion and warm through.
Throw in a couple of packets of instant gravy (the good individual sachets not the cheap stuff), and allow to cook through. Add any left over gravy/juices and some water.
Cook down until thickened and tasty- season with anything to hand (ie worcester, bit of ketchup, soe mint sauce etc).
Top with mash. over for 25 mins.
Hey presto, quick and dirty shephers pie which invariably tastes great!
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