Leftover Lamb Flatbreads, roasted lamb slices with Ras el Hanout spices and onions, piled on naan flatbread with hummus and lemon garlic yogurt sauce.
I'm not sure how often you roast a leg of lamb, but I'm guessing there's a chance you might for Easter. I recently made a beautiful roasted leg of lamb and had quite a bit left over. What to do with all that lamb? A lamb curry? A tomato and lamb sauce for pasta? I decided on flatbreads, sort of shawarma-like, sort of gyros-like, and super easy and flavorful. Leftover Lamb Flatbreads ~ easy and adaptable to what you have on hand, like leftovers should be.
Ras el Hanout is a Moroccan spice blend and perfect for lamb. I just thinly sliced some lamb and sprinkled it with a little of this spice blend and then tossed it in a pan with some sliced onions. Gently cook and reheat the lamb, along with the onions, and that's it ~ the main filling for the flatbreads.
I like naan bread and used small 6-inch rounds. Spread on a little hummus first, then pile on the lamb and onions. Top with tomato and a sprinkling of fresh mint and parsley. Lastly, drizzle some lemony garlic yogurt sauce all over, fold, and there you have it ~ leftover lamb flatbreads, yum!
Meathead and I loved these flatbreads and we each ate two of them. I added some hot sauce to mine, because, duh, of course. Tzatziki sauce would also be good and so would a simple tahini dressing. Pretty flexible here, that's the point. If you're looking for an easy and tasty way to use leftover roast lamb, these Leftover Lamb Flatbreads are the ticket, with a little Mediterranean flare to boot. Best, Kelly
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Great way to use leftover roast leg of lamb, with Mediterranean flavors on naan flatbreads.
1 - 2teaspoonRas el Hanout spice blend(or other Mediterranean blend)
½smallonion, sliced
4small (6-inch) naan flat bread rounds
Prepared hummus, store-bought or homemade(I used store-bought spicy cilantro)
1tomato, sliced
Fresh mint, sliced thinly in a chiffonade
Fresh flat-leaf parsley, roughly chopped
1cupGreek-style plain yogurt
1small clove garlic, pressed
½teaspoonground cumin
Juice from ½ a lemon
Kosher salt and fresh cracked black pepper
Instructions
Sprinkle lamb slices with seasoning and place in nonstick pan with sliced onions over medium heat. Cook gently, turning meat and onion mixture often, until heated through and onions are starting to soften.
Make yogurt sauce: combine yogurt, garlic, cumin, lemon juice, salt and pepper. Set aside (can be made in advance and refrigerated).
To assemble, heat naan bread in microwave or skillet until warm and pliable. Spread hummus over half the naan. Place some lamb and onion mixture next and then top with tomatoes, mint and parsley. Drizzle with yogurt sauce and serve.
Recipe Notes
Can use tzatziki sauce instead of yogurt sauce. Tahini dressing is also very good: mix ⅓ cup tahini, 1 clove of minced garlic, 3 - 4 tablespoons lemon juice, 1 T maple syrup, pinch of sea salt and cracked pepper. Whisk ingredients and add hot water to thin to desired consistency.
I also like to add some sriracha or chili garlic sauce on top.
Other toppings work, too, like cucumbers and shredded lettuce.
Cooked lamb should be consumed within three to four days after cooking or frozen for up to three months. Washing meat before cooking it is not recommended. This can cause cross-contamination in which bacteria in raw meat can spread to other foods, utensils and surfaces.
Though lamb fat is a little trickier to use than beef or chicken. If you want to go classic, you can always cook up a Shepherd's Pie with leftover lamb fat. Or if you want to make a rich dish, you can use it to make some Pilaf. If you are looking for something more elaborate, you can try your hand at a Moussaka.
The meat is very fatty, which makes it unctuous and flavoursome when hot, but too greasy to nibble as a cold snack or use in sandwiches and salads. (Although I love slices of cold lamb dipped into very sharp mint sauce and served with a crisp green salad).
Pan-frying leftover roast lamb with spices to make it golden takes it to another level. This quick and easy Middle Eastern rice dish will become a weeknight dinner favourite with all the family.
Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.
Lamb may have saturated fat, but choosing a lean cut means you get less of it. Look for tenderloin, loin chops, or legs. The way you prepare the meat can also make it a healthier option. Before cooking, trim off as much fat as possible.
Lamb is an excellent source of Omega-3 fatty acids.
This issue is important because omega-3 fatty acids have an anti-inflammatory effect, while omega-6 is pro-inflammatory. Providing these two essential fatty acids are relatively balanced, they are both beneficial.
Tallow is the rendered fat of cattle and sheep predominantly, although other animals can be brought into the equation, such as horses, goats and other dead stock. (Pig fats have a totally different composition and are too soft to become tallow and form a group called greases.
Anytime you are re-heating anything, especially meat, you should always cover and wrap the meat tight with foil. This will lock in the moisture and keep it from over cooking, over drying, and burning the top. It's always a good rule of thumb to cover with a lid if you don't have foil on hand.
Reheat in portions; drizzle stock or water over lamb and cover to trap the steam.Heat for 2 minutes on high, then stir food or turn plate halfway during cooking to distribute heat evenly.Stand for 1 minute. When done, the middle of the plate will feel hot underneath.
If needed, reheat per below. Dinner – Slow roast overnight, allow lamb to cool to room temperature, then store in fridge. Take out 3 hours prior to serving (to de-chill for more even, faster reheating). Reheat covered in oven at 150°C/300°F for 1 hour (for 1 lamb shoulder; 4 will take longer).
Myoglobin is the red liquid that comes from meat that is often confused with blood. Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors.
Grilling temperatures usually range from 375–450°F (190–232°C) and so when lamb is grilled at these high temperatures, the fat melts down and drips onto the grill or cooking surface (which should be wiped and removed as soon as possible).
Meat from sheep features prominently in the cuisines of several Mediterranean cultures including Greece, Croatia, Turkey, North Africa, Jordan, and the Middle East, as well as in the cuisines of Iran and Afghanistan.
Use cooked lamb within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F or below in shallow, covered containers. Eat it within 3 to 4 days, either cold or reheated to 165 °F. It is safe to freeze ready-prepared lamb dishes. For best quality, use within 2 to 3 months.
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill. You can eat food until midnight on the use-by date shown on a product, but not after, unless the food has been cooked or frozen.
The answer is yes, you can reheat Lamb, but there are a few things to consider. Make sure that the Lamb is cooked through before reheating. If it's not fully cooked, you risk making people sick. Instead, you run the chance of overcooking or even burning the dish.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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