Lamb is a versatile meat, with several cuts suitable for roasting. These include leg of lamb, lamb rib roast, lamb shoulder and the crown rib roast. With a lamb roast, leftovers are often part of the equation as the meat stands up to many different preparations. With a little creativity, you can transform your leftover lamb roast into an entirely different meal.
Casseroles are one-pot dishes that give you the opportunity to add many different flavors and flex your creative cooking muscles. In leftover lamb casserole, you can use a variety of different vegetables, herbs, spices and liquids to create new flavors with your lamb. Root vegetables like squash and carrots work well, as do tomatoes, green or yellow beans, broccoli, potatoes, onion and garlic. Stir the lamb into the casserole in slices or shredded toward the end to heat it through.
Individual pies or one larger one will present a different texture and flavor for your lamb the second time around. You can use a traditional pie crust, or make it as more of a shepherd's pie, with the meat and gravy mixture in the bottom of the dish, topped with mashed potatoes. Slice all the leftover lamb roast away from the bone, then cut it into bite-sized pieces and mix it with leftover gravy or lamb stock to round out the pie filling. This is another dish that lends itself to creativity and different ingredients.
For a quick meal and cultural shift, a typical Asian stir-fry works well with leftover lamb roast. With a hot wok or skillet and a swirl of vegetable oil, you can quickly stir-fry peppers, snow peas, broccoli florets, onion, garlic, ginger and baby corn. Carve your roast down and cut the lamb into mostly uniform pieces before you add it to the wok. The sauce you choose for your stir-fry will create most of the character for the dish. Teriyaki, sweet and sour or a spicy chili sauce all complement lamb. Serve it with basmati or brown rice.
Lamb curry is a common dish in its own right, so there is no reason why it won't work with lamb roast leftovers. Whether you make your own curry sauce from scratch, or use a higher quality jar sauce, remember to cut your lamb into small pieces and to add it near the end to let it heat through. If diced potatoes are part of your curry instructions, cut up the lamb while the potatoes are cooking.
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