My Lamb Roasted with Rosemary (in the dutch oven) was wonderful last night! Now, for ways to use up the leftover lamb!
Here is the dish I'm making today...
Lamb with Shallots & Mushrooms (this recipe only fixes enough for 3, so I've increased it and changed just a bit).
cold lamb chopped into bite-sized pieces
12 oz. sliced mushrooms
4-5 chopped shallots
4 tbsp. butter
3 3/4 tbsp. flour
3 c. stock
3 tbsp. tomato paste
3 tsp. Herbes de Provence
1 c. white wine
Saute shallots in butter until just transluscent. Add mushrooms and cook until just soft. Sprinkle with flour and cook a few more minutes. Add stock, wine, salt, pepper and tomato paste. Cook over low heat 10 minutes or until the sause thickens up a bit. Lower heat and add meat to sauce and let warm. Serve over rice or noodles. Serves 8-10.
I'm serving this with a side-salad, bread, and leftover strawberry-rhubarb crumble a la mode.
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