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February 15, 2010
 

WASTE NOT: Lamb Hash

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We had a great Rob-style meat-fest yesterday which lasted the better part of the afternoon and early evening. Rob fired-up the grill and treated us to pork spare ribs and lamb ribs each with a different rub. Then, after a brief break, he roasted a leg of lamb with potatoes, carrots, & garlic. It was a very meaty Valentine, but lovely nonetheless. 

Needless to say, there were some leftovers. This morning I opened the fridge to find a pile of thinly sliced lamb and some cold fingerling potatoes. A delicious excuse to turn on the stove and get cooking. I put a pat of butter in a pan to melt and diced half an onion, half a yam, the potatoes and lamb. I put the onion and yam in first and let them cook for about 5 minutes, then I added the potatoes and lamb and just let them heat through. I grabbed some fresh parsley from the garden and threw it in with some salt and a generous grinding of black pepper. I topped it all off with a poached egg and we all enjoyed steaming-hot lamb hash to get the day started. 

Filed under  //   WASTE NOT   lamb  

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January 2, 2010
 

WASTE NOT: Lamb Pie

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My husband used to say that we had the most expensive compost ever. I admit I have not historically been a whiz with leftovers. I am making a real effort to change that. It's inevitable that some recipes flop. The failure sits in your fridge until a brave soul mercifully throws it out. To me, that's justifiable compost. But many things go to rot because we don't remember they're back there or we can't bear to eat the same thing, in the same way, for the third time in one week.  

Making something new and delicious with leftovers forces one to be imaginative. There are few, if any, recipes for leftovers in contemporary cookbooks. So, in a way, re-cooking food isn't bound by many, if any, rules--though good intuition does help. The end product doesn't always work, but when it does the dish is doubly satisfying. 

We have been cooking a lot of lamb lately. Mostly because it's our favorite meat of the moment and we have been buying superb whole, locally grown lamb from Sierra Farms. We recently had some quality leftovers from a dish of four braised lamb shanks. A couple of nights ago Rob got the leftover shanks out and mixed them with a little tomato and some small potatoes to make a very good lamb stew. Tonight, I warmed the leftover stew, added a bit more lamb and a head of roasted garlic from the leg of lamb we recently had, along with some olives and peas. I baked it all in en croûte. The result was one of my best leftover creations yet: Lamb Pie. We ate it with lettuces tossed with olive oil & fleur de sel. 

Filed under  //   WASTE NOT   lamb   pie  

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