Smothered Lamb Chops

Based this off a Food & Wine recipe for smothered chicken legs. The lamb adds its own flavor to the (delicious) sauce, though I bet chicken would be a more neutral platform for it. This was great served over some leftover cheesy polenta.

Leftover Lamb Biryani

Sick of lamb posts yet?
Food & Wine served me well tonight, with the building blocks of this recipe and a yummy squash/chickpea side dish – both Indian-influenced.

Leftover Lamb Stew

A great way to use up leftover lamb from, say, a rotisseried leg.

Basic Leg of Lamb – on Rotisserie

This was one of the showcase pieces of our roasting-themed birthday party. The best part? We have tons of leftovers that I’m repurposing into everything from gyros to stew. The rotisserie really adds something special to this.

Lamb on Rosemary Skewers

Editor’s note: Thanks to Beck for contributing this recipe!
This was a suggestion from The Minimalist, Mark Bittman, which I decided to try last weekend. All in all, it tasted great, and I think my guests were impressed. FYI, you definitely need some serious branches of rosemary for them to work as skewers … what you [...]

Leftover Lamb Crock Pot Korma

That’s a lot of modifiers. Anyway, I saw a similar recipe to this on a food forum. I wanted to something Indian-y with the leftover lamb I had from Easter. This crock pot dish ended up feeding a happy crowd at poker night.

Roasted Leg of Lamb

For Easter dinner, I roasted a leg of lamb and served it with a red wine sauce. What I ended up doing was mostly a combo of two Emeril recipes. It turned out well, though more “medium” than “medium rare”.

Aab gosht

This is a recipe from my early forays into Indian cooking. Haven’t made it for years, though. I think it’s inspired by a recipe from an Indian cookbook I got for a gift once.