One of the problems – or benefits, of being only two is when one makes a leg of lamb for Easter dinner there are going to be leftovers.
Depending on the size of the leg there could be a lot of leftovers.
We like leftovers of all flavors, but especially lamb.
Accepting this, nay, embracing this, I normally make enough of the rest of the stuff to have delicious and delicously easy dinners for a few days.
From the Leg of Lamb, Breton Style with all those lovely white beans I have two choices:
From the Leg of Lamb Roasted on a Bed of Potatoes there is this version of Shepherd’s Pie:
Shepherd’s Pie with Red Wine
2 – 3 cups leftover lamb
2 cups leftover potatoes
1 medium onion
2 cloves garlic
1 rib celery
2 medium carrots
1/2 cup green peas
1 cup red wine
1 1/2 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs red wine
1 tbs olive oil
1/2 tsp dried rosemary
Chop onion, garlic and celery. Clean carrots; slice in half the long way and then into 1/4″ (.6cm) slices. Heat oil in large nonstick skillet over medium heat. Add vegetables and sauté 6 – 8 minutes, until they start to get tender. Add red wine and rosemary. Mix well and bring to a simmer. Add lamb and peas. Cover and let simmer for 5 minutes. Dissolve cornstarch in red wine. Add to skillet, stirring constantly until sauce is thickened.
Spoon into a baking dish. I use a 9 – 10 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the potato. With a fork or spatula, separate potatoes as best you can and put on top of meat mixture. Bake at 400F (200C) until heated through and bubbly, about 20 minutes. Serve.
Happy Easter / Happy Passover!