I have left over lamb from a rolled roast. Any suggestions?

Question

I made a lamb roast for dinner tonight and I have heaps of leftovers. I thought maybe a lamb curry for dinner tomorrow night... any suggestions as to how I cook this? Or any other recipe ideas? I have no cooked veges left but a fridge full of uncooked ones.

Answer 1

Coriander meat balls with yoghurtThese delicately spiced meat balls can be served as a delicious and unusual appetizer or as a snack with drinks.


Makes 16 meat balls


250 g (8 oz) cooked lamb
1 medium-sized onion
2.5 ml (1/2 tsp) dried mint
5 ml (1 tsp) ground coriander
1 garlic clove, crushed
75 ml (5 tbsp) olive oil
100 g (4 oz) cooked rice
1 small egg


For the sauce
1/2 medium-sized cucumber
250 ml (9 fl oz) yoghurt
10 ml (2 tsp) dried mint
30 ml (2 tbsp) olive oil
salt and freshly ground black pepper


1. Mince the lamb finely and place it in a large bowl. Grate the onion into the bowl and add the mint, coriander, garlic and 15 ml (1 tbls) olive oil. Cover the bowl and leave to marinate for 1 hour.


2. Meanwhile, make the sauce. Peel and grate the cucumber into a bowl. Drain off any excess moisture. Add the yoghurt, mint and olive oil. Season to taste, stir thoroughly and put in the refrigerator to chill.


3. Add the cooked rice to the lamb and beat in the egg to bind.


4. Using 10 ml (2 tsp) of the mixture at a time, form small round balls, patting them firmly but gently into shape.


5. Heat the remaining oil in a large frying-pan over low heat. When the oil is hot, put in the meat balls. Cook for 20 minutes, turning them regularly, then turn up the heat and cook for a further 4 minutes, turning. Remove with a slotted spoon and drain on absorbent paper. Serve immediately, with the sauce handed round separately.


• This dish can also be served as a main course for two people with rice and a tomato and basil salad.

Answer 2

Chop the lamb up finely and mix it with some olive oil, fetta, cumin, and a little salt and pepper until it forms a firm mixture that you can shape into patties. Parboil some peeled potatoes (approx 2 per person, depending on how much lamb you have left), let them cool until you can handle them, and grate them. Beat an egg in a bowl. Shape the lamb mixture into patties, dip it into the egg, then coat with the grated potato. Fry in a little oil and butter until potato is crisp and golden. Serve as burgers, or with a salad.

Answer 3

Greek Stew

2 tablespoons oil
onions, chopped
green beans
1 package frozen or fresh spinach
4 cups water
zucchini, chunked
yellow squash, chunked
celery
tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice
prepared meat of choice

Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl

Answer 4

Roast Lamb Rub salt into it with Italian Herbs rub a good volume of beaten garlic around the roast position into tray and wrap with aluminum foil. position into preheated oven of three hundred after one hour examine the roast and bast it it truly is spoon the liquid it truly is on the bottom over the roast this can help cooking due this quite a few cases in a unmarried hour periods examine it after the fourth time with people. no matter if that is cooked the people will sink into it with out any rigidity. serve it with roast sweet potato turnip and Parsnip peas and eco-friendly beans with Gravy poured intense Yum I practice dinner that a minimum of two times in line with month for my dad and mom

Answer 5

Make a lamb salad using spinach leaves, steamed snow peas, and most definitely some mint. Add other veggies as taste dictates.

Answer 6

I'd make a greek burrito ... the lamb, feta, salsa and lettuce in a tortilla. Mix up the cultures a bit.