We knew our final leg of local lamb was going to be like the rest of the animal—stringy and lean. We ended up liking it better as leftovers, then even more leftovers.
For the first round we cooked it slowly and wine-fully, following a traditional French braising method. The resulting meat was pleasant-tasting and tender, but we couldn’t finish it. We discussed hashing the remainder, or perhaps making Scotch broth, but we felt the urge for something different.
Perusing one of our vintage Time-Life “The Good Cook” series (Lamb, to be exact) we saw a pilaf and thought it would be a good idea, as long as we jazzed up its 1980s-era Americanized (lack of) seasonings and added stuff like cardamom pods, cinnamon and turmeric. The pilaf was not only tasty, but plentiful—making enough leftovers for several follow-on workday lunches.
If our neighbor comes around again offering us another scrawny sheep, this pilaf could be enough for us to give him another shot.
LEFTOVER LAMB PILAF
(adapted from Tim Wilson and Fran Warde’s Ginger Pig Meat Book)
- 3 TB olive oil
- 2 large onions, diced
- 4 garlic cloves, minced
- 2 cinnamon sticks
- 8 cardamom pods
- 1 TB turmeric
- Red pepper flakes
- 2 c. basmati rice
- 2 c. cooked lamb, chopped
- 14-1/2 oz. can diced tomatoes
- 4 c. lamb, chicken or vegetable stock
- Salt
- Pepper
- 1 bunch Italian parsley, chopped
- 1 bunch cilantro, chopped
- 1 bunch scallions, chopped
- 1/2 c. currants
- 1/2 c. toasted pine nuts
Heat oil in a large pan. Add onion and cook, stirring occasionally, until slightly caramelized. Stir in garlic and spices and cook, stirring, for a couple of minutes. Add rice, lamb and tomatoes. Season with salt and pepper and stir to mix.
Add stock. Bring to a boil, then reduce heat to a simmer. Cover pan and cook for 10-12 minutes until liquid is incorporated.
Mix in remaining ingredients.
Gourmandistan 
Shame it was stringy, but you seem to have made a good job of it 😉
It was a sad little lambie. We bitched about it every time we cooked a part of it. Can’t blame our neighbor too much though. He apologized for it when he delivered it to our house this spring. (Thankfully, the ones we bought in prior years were good.)
This looks ‘yummy’ ~ buying mostly lamb steaks, shanks and cutlets, there sadly never seem to be any ‘leftovers’, especially since lamb is my favourite meat!! But have to laugh – took a couple of cookbooks off the shelf to look for a forgotten recipe – Time-Life’s ‘Lamb’ is at the moment about 1 metre from my typing fingers!! Thanks for the inspiration for ‘tarting’ up some of the recipes – I have the whole series!! [Actually the 1960s ‘International Foods’ are still quite current 🙂 ! The books are an oft used reference in classic i’national cooking!!!].]
Well you’re in the right part of the world for lamb, aren’t you? 😉 Aren’t the old Time-Life books fun? You’re absolutely right about the International Foods series. I love them all.
The list of ingredients looks lovely, the flavours and aromas must have been great ☺️
Thanks! It was a nice dish. And a nice way to get rid of our stringy lamb.
Rice, herbs and spices have a magical way of transforming the meanest meat into something exotic and delicious….I’d just leave out the stringy lamb……very nice picture
Roger, you are becoming quite the vegetarian, aren’t you? That’s fine and all, but I’d hate to think I’d miss your wonderful duck legs should I ever make it back to the Vendée.
Looks like you found a lovely way to use leftovers…again. That photo is stunning!
Agree, amazing photo. I’ve got photo envy.
Those old Time-Life series are great, aren’t they? I still regularly consult my “Foods of the World” books.
They are great fun. I have to admit that, several times, I’ve brought home volumes that we already had (inherited from moms). Luckily, they don’t cost much. Just this week, though, I found the “Variety Meats” one, which I’d never seen before. Steve was thrilled.
Thanks so much, Rachel! We are the Queen and King of repurposing. Because I really dislike leftovers and because Steve won’t throw anything out, that is the only way we can get along. 🙂
Another scrawny sheep… Ha! Your pilaf sounds great. I haven’t had one with lamb in awhile–thanks for the reminder. Re: Scotch broth–consider making it with farro. I think you’ll like the outcome, especially if you reheat it. Ken
I hope our neighbor doesn’t read our blog. 🙂 Farro for sure! Goodness knows you can’t reheat the darned barley.
We are on the same wavelength. I prepared braised lamb in a stew form last night and simmered it long until tender. What a great recipe – I am glad to hear that you can find such great lamb. Also, I agree with Ken – farro would be scrumptious in the dish, as well. Your warm spices and fresh herbs sound delightful with the tomatoes, almost like as Persian Koresh. Thank you for sharing! – Shanna
Oh, but Shanna, I wish I’d had a Persian rice cooker. 🙂
Michelle, check this out:
http://mypersiankitchen.com/persian-rice-cooking-method/
Best to you!
That looks delicious! A nice bowl of warm comforty goodness would totally hit the spot on a chilly day like today. And a good save on the leftover lamb. Whenever I’ve tried to repurpose cooked lamb meat, I’m never thrilled about the outcome. Definitely trying this next time around!
That poor little lamb… Sad that our neighbor was apologizing for it when he delivered it. So, the fact that it turned out ok in this was nothing short of a miracle!
That looks amazing – fantastic colours!
Aw, thanks, Nick! (And a very frugal recipe it is.)
Thats a nice complete meal!
Thanks, Raymund. It made a LOT of meals!
Your pilaf sounds so flavorful…I’d gladly eat leftovers for lunch. 🙂
It was good for lunches—for us, and, finally, for the chickens!
Ok this is just funny, I am about to make a big lamb roast this weekend and I was trying to figure out what to do with the left overs the next couple of days. So perfect timing to see this thread. Saved and copied!
Oh, hope you did!
It didn’t 😦 Lol had a few things come up before we head to my folks for Christmas so doing this as soon as we get home! 🙂
This sounds like a wonderful pilaf, Michelle, and a tasty way to deal with some sub-par lamb. I rarely buy sufficient quantities to have lamb left over but, I must say, it would b worth over-buying just to give this dish a try.
Fingers crossed that next year’s lamb from the neighbors (and, yes, of course we’ll take it) will be a little less scrawny.
We’re having lamb later this week and I’m really looking forward to the leftovers. Thanks for the inspiration. This looks amazing.
Thanks, Greg! It was the best use we’ve made of the scrawny little lamb.
A beautiful photo that really makes me pine for something very tasty. Great way to treat the stringy lamb.
Inspiring as ever.
Best,
Conor
Aaaaw, thanks, Conor. Shame about the stringy. I’m sure that would never happen with Irish lamb. 🙂
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