Last week, I made lamb.
Well, let's back up. I ordered a leg of lamb off of Peapod, sight unseen, and didn't think about how enormous it would be for just my husband and I. (I also successfully boned, butterflied, and trimmed said leg of lamb, but that's material for a different post.) Needless to say, it was a festival of lamb in the Luby household for the following nights.
Maybe you've got some lamb leftover from Easter. If so, try the three recipes I made last week. Each is different enough that you won't feel like you're having lamb...again.
Start with - Yogurt-Mint Marinated Grilled Leg of Lamb (This recipe doesn't call for butterflying the leg, but I did so anyway, and it turned out great)
Leftovers 1 - Lamb Rissoles (These gently fried lamb meatballs are a favorite of Queen Elizabeth II.)
Leftovers 2 - Lamb Curry (I didn't have apples, plus had to substitute chicken stock for beef stock. Both adaptations worked fine.)
Leftovers 3- Lamb salad (Thinly slice the lamb, and sautee in olive oil until carmelized. At the very end, add a dollop of sour cherry jam, and stir until all pieces are coated. Serve on dark leafy greens with chopped roasted beets and grapefruit pieces. Some crumbled feta cheese would be nice, too.)