*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Fantastic! I prepared a whole roasted lamb for Thanksgiving dinner. I needed something to do with all the leftovers. I searched allrecipes.com and came across this offering. My partner and I loved it! I added mushrooms and sliced carrots. This will definitely add to my recipe box.
This is a great recipe for leftover roast (beef or lamb). I pretty much followed the directions except I didn't use any salt or pepper and didn't need it at all. Thanks for this recipe I wind up with leftover roast that goes bad because it didn't get eaten....that won't be the case anymore.
Loved this recipe! Have been looking for one using leftover lamb. Only made 2 slight adjustments. I sauteed the onions in the same pan as the one I cooked the bacon in (draining nearly all the fat). Also after trimming and cubing the lamb I put it in a saucepan with 2 cups of water and 3 beef boullion cubes and simmered for about 10 minutes to get some flavor strained the meat and used that to make fresh gravy (tasty!). This one is a keeper!
This dish was quite good but I think the bacon overpowered the flavor of the lamb. I was planning to leave the bacon out but another reviewer said the "bacon made the meal". Oh Well.. despite that I used leftover potatoes as other reviewers suggested and the meal was a hit. Thanks!
This was fantastic! The lamb I used was a bit tough (haven't had the best luck with the recipe I used to cook it in the first place but gets unique flavor that I like) but this recipe turned the lamb to butter! It was amazing. I followed another reviewers advice and simmered the lamb in beef stock then used that to make the gravy. I made the mistake of thinking my bacon was too thick and so used half of it but my husband and I both wished it had more bacon. It was amazing. The potatoes had great flavor the lamb was just as tender as could be the onions provided a nice bit of flavor periodically and the gravy was great (which is interesting coming from me considering I generally hate gravy). We will make this often and enjoy it each time. Thank you for sharing!
Was looking for a recipe to used up some leftover lamb when I came across this particular recipe. Everyone in the family loved it right down to my picky eater. This was easy to prepare and made just enough to have leftovers for lunch the next day. I did the following changes. For the potatoes I used large reds because that was what I happen to have had on hand sliced them 1/4 inch thick with my mandolin and rather then boil I steamed them to make it easier to get the correct consistency without the fear of over cooking. I chopped the bacon before frying then once browned and removed from the pan I proceeded to saute the onions in the bacon fat which I believe added to the flavor of the dish until they were soft. I layed according to the recipe direction then placed the dish in the oven cooking according to the directions and served with a side salad. This recipe is a keeper.
This was okay -- had to use up the leftover lamb from Greek Easter. We also had some Greek sausage left and I so I threw that in too. Would be good maybe with some peas mixed in with it. Good comfort food - will probably make again.
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