Leftover lamb

[jinasphinx]

This weekend I made wine-brined lamb, which I'd been wanting to try forever. It turned out good, but now I have about 2.5 lbs of lamb left over. Besides sandwiches, anyone have any suggestions? If I slice it up and freeze it, will it keep well?

Comments

[amnesiack.livejournal.com]

Gyros!

There's a good hole-in-the-wall Indian place in the U-district that uses lamb in a lot of things.

[tylik.livejournal.com]

Lamb pot pies!

Pilaf!

Lamb and noodle casserole!

(Heh - glad it went well.)

[maniakes.livejournal.com]

You can also reheat it in the microwave on low power.

[mechanteanemone.livejournal.com]

Interesting! em_gumby has a 5-day red wine marinade for lamb that gives superb results, but I've never tasted wine brine.

We use our leftovers in rice, shepherd's pies, and (when I prevail) couscous. "Except for a nice MLT: a mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They're so perky, I love that."

^_^

[jinasphinx.livejournal.com]

=D

[neile.livejournal.com]

Wine brine sounds terrific. Too bad the boy here won't eat lamb :(

Another vote for shepherd's pie.

I wouldn't just freeze slices, because most freezers are pretty drying and the slices wouldn't be great as slices for very long.

[marzipan-pig.livejournal.com]

Well if you brought it over to my house I'm sure I could figure out some way for you to leave with less than you came with?

How about some kind of stew - cook potatoes and onions on their own and add the pre-cooked lamb at the end?

I have no idea on the freezing issue.

we haven't done lamb in a while

[walkitout]

It's good stuff. I used to eat it fairly often years ago, because K. had a problem with beef.

In any event, I _love_ lamb with spaghetti and red sauce. Ideally with lots and lots of mushrooms. I don't know anyone else who does this, however, so it might just be me.