Recipe suggestions needed

Scott said:

I made too much lamb for Easter, and have two boneless leg roasts, each
about 1 1/2-2 lbs, left over. They were cooked to medium with garlic,
rosemary and thyme. Anybody have any ideas what to do with it? I love
lamb when it's fresh, but I've never found a good way to use up the
remains.

Thanks.

Do you know a bunch of girls named Mary? :-)

Mary had a little lamb.... each one of them..... and the lamb was surely
gone.

jim buch said:

Scott said:

I made too much lamb for Easter, and have two boneless leg roasts,
each about 1 1/2-2 lbs, left over. They were cooked to medium with
garlic, rosemary and thyme. Anybody have any ideas what to do with
it? I love lamb when it's fresh, but I've never found a good way to
use up the remains.

Thanks.

Do you know a bunch of girls named Mary? :-)

Mary had a little lamb.... each one of them..... and the lamb was surely
gone.

Well, my sister-in-law Mary is coming to dinner tomorrow night, but
she's quite contrary, so I need a good recipe!

Thanks for the grins.

Scott said:

I made too much lamb for Easter, and have two boneless leg roasts, each
about 1 1/2-2 lbs, left over. They were cooked to medium with garlic,
rosemary and thyme. Anybody have any ideas what to do with it?

Give it to the homeless.

Lamb stew. Do a search to turn up many recipes. Go heavy on the onion and
carrot and light on the potatoes. Still not low carb but good.
--
Bob in 92026

The opinions expressed are mine! Mine! MINE! All Mine!
"Mu" <[email hidden]> wrote in message
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Quoted message said:

Scott said:

I made too much lamb for Easter, and have two boneless leg roasts, each
about 1 1/2-2 lbs, left over. They were cooked to medium with garlic,
rosemary and thyme. Anybody have any ideas what to do with it?

Give it to the homeless.

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made too much lamb for Easter, and have two boneless leg roasts, each
about 1 1/2-2 lbs, left over. They were cooked to medium with garlic,
rosemary and thyme. Anybody have any ideas what to do with it? I love
lamb when it's fresh, but I've never found a good way to use up the
remains.

Thanks.

I've never had lamb. It always sounds so good when people talk about it.
Refering to them as "remains" kinda turns me off though.....lol

John

Mmmm... nice problem, Scott. I love lamb.

Well, I guess my first choice would be to trim and cube or mince the
leftovers, then combine with broth or bouillon and sliced carrots, coarsely
chopped onion, and quartered or cubed white turnip. Just enough broth to
moisten well. Season with your favorite herbs, salt, freshly ground pepper.
You couldn't go wrong with more rosemary & thyme. Put in a casserole, cover,
and cook till veggies are tender. Microwave a head of cauliflower, mash, and
make your favorite faux mashed potato recipe. (I usually just add salt,
pepper, and cream/sour cream.) Some minced parsley is a pretty touch. Remove
the casserole from the oven, top with a generous layer of mashed
cauliflower, and sprinkle with a favorite cheese. Freshly grated parmesan
would be excellent. Then return to a hot oven, uncovered, and bake till the
cheese is just starting to brown.

Individual-sized casseroles would be nice, but I've never done it that way.
You could add other low-carb veggies. I'm thinking asparagus tips could be
added near the end, as could be zucchini cubes.

HG

"Scott" <[email hidden]> wrote in message
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Quoted message said:

I made too much lamb for Easter, and have two boneless leg roasts, each
about 1 1/2-2 lbs, left over. They were cooked to medium with garlic,
rosemary and thyme. Anybody have any ideas what to do with it? I love
lamb when it's fresh, but I've never found a good way to use up the
remains.

Thanks.

Thanks, Hannah. That sounds good, but I didn't see your recipe until
after I made the dinner. I found this recipe, and it turned out to be
pretty good. I used low carb bread from Nature's Own for the bread
crumbs. I doubled the recipe, and it served 8 pretty well. We had
steamed asparagus and mashed cauliflower with it, and a simple salad.
Myra's low carb cheesecake for dessert!

Baked lamb with cheese crust
This is the perfect dish for a cold winter's day, especially if served
with potatoes baked in their jackets.
1 1/4 hours

Serves 4

275 g (10 oz) cooked lamb, cut into 2 cm (3/4 in) cubes
200 g (7 oz) butter
2 medium-sized onions, thinly sliced
5 ml (1 tsp) dried thyme
3 bay leaves salt
freshly ground black pepper
400 g (14 oz) canned tomatoes
75 g (3 oz) fresh breadcrumbs
150 g (5 oz) Cheddar cheese, grated

1. Heat the oven to 180C (350F) gas 4. Melt 50 g (2 oz) butter in a
large frying-pan over moderate heat. Add the onions and saute them until
golden and soft.

2. Put the onions in the bottom of a casserole dish, place the
lamb on top and sprinkle in the thyme. Put in the bay leaves and season
with salt and freshly ground black pepper. Pour in the tomatoes with
their juice.

3. Melt the remaining butter in a large frying-pan, add the breadcrumbs
and stir until the breadcrumbs are nicely browned and have absorbed all
the butter.

4. Mix the breadcrumbs with the grated cheese and spread evenly over the
tomatoes. Bake for 40 minutes, or until the top is crusty and all the
cheese melted. Serve the casserole immediately.

Hannah Gruen said:

Mmmm... nice problem, Scott. I love lamb.

Well, I guess my first choice would be to trim and cube or mince the
leftovers, then combine with broth or bouillon and sliced carrots, coarsely
chopped onion, and quartered or cubed white turnip. Just enough broth to
moisten well. Season with your favorite herbs, salt, freshly ground pepper.
You couldn't go wrong with more rosemary & thyme. Put in a casserole, cover,
and cook till veggies are tender. Microwave a head of cauliflower, mash, and
make your favorite faux mashed potato recipe. (I usually just add salt,
pepper, and cream/sour cream.) Some minced parsley is a pretty touch. Remove
the casserole from the oven, top with a generous layer of mashed
cauliflower, and sprinkle with a favorite cheese. Freshly grated parmesan
would be excellent. Then return to a hot oven, uncovered, and bake till the
cheese is just starting to brown.

Individual-sized casseroles would be nice, but I've never done it that way.
You could add other low-carb veggies. I'm thinking asparagus tips could be
added near the end, as could be zucchini cubes.

HG

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made too much lamb for Easter, and have two boneless leg roasts, each
about 1 1/2-2 lbs, left over. They were cooked to medium with garlic,
rosemary and thyme. Anybody have any ideas what to do with it? I love
lamb when it's fresh, but I've never found a good way to use up the
remains.

Thanks.

Wow, Scott. That looks great! I'm saving your recipe. The whole meal sounds
excellent, by the way. I really like it when people post the recipes they
have prepared and liked, so thanks.

A big thumbs up to Myra and her cheesecake, too! Yum.

HG

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks, Hannah. That sounds good, but I didn't see your recipe until
after I made the dinner. I found this recipe, and it turned out to be
pretty good. I used low carb bread from Nature's Own for the bread
crumbs. I doubled the recipe, and it served 8 pretty well. We had
steamed asparagus and mashed cauliflower with it, and a simple salad.
Myra's low carb cheesecake for dessert!

Baked lamb with cheese crust
This is the perfect dish for a cold winter's day, especially if served
with potatoes baked in their jackets.
1 1/4 hours

Serves 4

275 g (10 oz) cooked lamb, cut into 2 cm (3/4 in) cubes
200 g (7 oz) butter
2 medium-sized onions, thinly sliced
5 ml (1 tsp) dried thyme
3 bay leaves salt
freshly ground black pepper
400 g (14 oz) canned tomatoes
75 g (3 oz) fresh breadcrumbs
150 g (5 oz) Cheddar cheese, grated

1. Heat the oven to 180C (350F) gas 4. Melt 50 g (2 oz) butter in a large
frying-pan over moderate heat. Add the onions and saute them until golden
and soft.

2. Put the onions in the bottom of a casserole dish, place the lamb
on top and sprinkle in the thyme. Put in the bay leaves and season with
salt and freshly ground black pepper. Pour in the tomatoes with their
juice.

3. Melt the remaining butter in a large frying-pan, add the breadcrumbs
and stir until the breadcrumbs are nicely browned and have absorbed all
the butter.

4. Mix the breadcrumbs with the grated cheese and spread evenly over the
tomatoes. Bake for 40 minutes, or until the top is crusty and all the
cheese melted. Serve the casserole immediately.