What to do with left over Greek marinated Lamb

[Wonder]

Hi everyone,

I have about 1 1/2 legs of Greek marinated lamb which has been cooked and carved which was left over from a gathering on Thursday and I'm hoping people can give me ideas to use it up. We had some on pizzas last night and I'm thinking of making gravy with the marinade and making some pies but not sure if they would taste that great. The marinade is very strong and has a combination of soy sauce ( I know it doesn't sound Greek!), mint, garlic, rosemary, white wine and cumin.

We'll also use some for souvlaki today or tomorrow.

All ideas greatly appreciated.

[droverjess]

Rissoles

Mince in TMX.
Add some fried onion, breadcrumbs, s and p, and egg to bind.

Shape into patties.
Egg and breadcrumbs, or just breadcrumbs.

Shallow fry, drain on paper.

Delicious

Serving suggestion for yours, raita.

[Frozzie]

You would need to add some moisture though wouldnt you like a grated apple or something into the rissole mix or it would be quite dry with already cooked meat??

[courton]

Why don't you freeze some of it and use it (warm) in rolls later on. Have frozen lamb and it is fine.

[Cornish Cream]

I immediately thought of Shepherds pie.
Had a look on the web and saw this Wonder Luxury Potted Lamb
Found this thread too

[Halex]

1. Freeze some for later
2. Use in wraps
3. Mousaka
4. Pies
5. DONATE TO ME

[Frozzie]

😄😄😄😄 hally

[obbie]

I would do pies

[Mama Fergie]

I sometimes use it to stuff small eggplants.
I cut them in half and scoop out the seeds then with a knife I cut out the flesh leaving a thin layer still attached to the skin.
I then sauté some onions and garlic for a few minutes, add the chopped eggplant and sauté another couple of minutes. Add the chopped lamb some freshly ground nutmeg, tin of crushed tomatoes, parsley and a hint of ground cinnamon. Simmer for about 15 minutes until the sauce comes together then spoon into the scooped out eggplant top with bechamel sauce and grated cheese.
 Bake in the oven for 30 minutes and serve with a Greek salad.
Goes down well here 

[cookie1]

I am amazed at the things this forum comes up,with at times. Clever ladies.

[Greyhoundmum]

I think it would be nice on pizzas

[snappy]

Oh, so many things from my new cookbook (Jerusalem)'could be altered for leftover lamb - stuffed eggplant with lamb and pine nuts, stuffed red peppers, braised eggs with lamb, tahini and sumac, - let me know if you want a recipe.

[droverjess]

The rissoles are fine with the sweated onion and only few breadcrumbs, the egg binds them together.
You can add more veg if you like, or a wee dollop of gravy.

I have made them countless times. It is a very old fashioned recipe. I can't be precise with measurements as it depends what meat you have.
For beef add mustard too, for pork add applesauce.
For lamb add mint or red currant jelly.
A dash of Worcester sauce is good too in the mix.

They are firm, but if not they'd collapse when you fried them.

[Mama Fergie]

I love rissoles. 
Nothing wrong with good old fashioned recipes DJ
My gran always made rissoles with leftover roast meats and I sometimes preferred the rissoles to the roast.

[kt2]

MF , your stuffed eggplant idea sounds superb!