I picked up three legs of lamb (two bone-in, one less) and five pounds of ground lamb from Susie last week. The two bone-ins went to a neighbor, who made one over the weekend and kept the other one in the freezer. He’s got leftovers now, so I sent him this two-pan idea for using up the extras. Doubt he has savoy cabbage laying around (I don’t), but this would work with brussels sprouts, bok choy and maybe even thinly shredded regular cabbage – making adjustments for their relative cooking times.
So, after a recent dinner, there was, yet again, a little bit of leftover cooked lamb in the house. There was also no possibility of shopping,
The rest, from Bitten, here.