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General Discussion 13

Leftover Lamb

Tom Steele | Apr 12, 2004 02:07 PM

For an Easter feast, I marinated (overnight) a butterflied 9-lb. leg of lamb in lemon, rosemary, garlic, mustard, and olive oil, then broil-roasted it (à la Julia Child). Five of us had at it, and it was perfectly delicious (rare), but there are about 3 lbs. left over. Any swell and delicious ideas for it?

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