Is that what your family says—or what you yourself think—when you have leftover meats and try to serve them re-warmed the next night?
EASTER’S COMING…and if you’re serving the traditional lamb, it would be a crying shame for anyone to dis the leftovers with the price of lamb what it is today, at least in most of the U.S.
So…what to do with the leftover lamb? Or, for that matter, with any leftover meats?
I have the answer in my cookbook, Stealth Leftovers. Of all the cookbooks I’ve written (a number of which are for sale on this site), Stealth Leftovers is my total fave. It’s got recipes for creatively utilizing lamb, ham, beef, pork, chicken and turkey…even hot dogs.
Here, see for yourself. Here’s a majorly delicious recipe from Stealth Leftovers that will help you with your leftover Easter lamb:
The lamb and spinach form a perfect marriage, and the other ingredients complement them perfectly. Sour cream (fat-free is fine) can be subbed for the yogurt if you happen to have some on hand.
2 cups cooked lamb, cut bite-sized
2 tablespoons butter/butter sub
1 medium onion, chopped small
2 cloves of garlic, chopped
1 box (10 oz.) frozen chopped spinach
1/2 cup chicken broth/stock or vegetable stock
1 tomato, chopped
1 teaspoon cumin
1 teaspoon rosemary
1/2 teaspoon allspice
1 cup plain yogurt
In a large skillet over medium heat, heat the butter and add the onion. Sauté for two minutes and add garlic. Continue cooking till light brown. Add the remaining ingredients except the yogurt, stir well, and cook for 12 minutes. Add the yogurt, reduce the heat to medium-low, and cook another 5 minutes. Serves 5.
If that recipe intrigues you, you’ll want to know that there are plenty more super-yum recipes in Stealth Leftovers. And if your family are spinach-haters? Or if chicken, beef, pork, or ham graced your Easter table? Check out the other recipes in Stealth Leftovers.
You can’t go wrong!
~ Cynthia MacGregor