Leftover lamb?

I decided a few days ago that I REALLY NEEDED a leg of lamb. So I bought a 4 lb. boneless roast and roasted it.
And it was good.
And good the next day.
And good tonight.

But I still have half a roast.
And there is such a thing as too much lamb at one time. (I'm glad I'm not a Basque shepherd.)
So I wrapped up the remaining 2 pounds and stuck it in the freezer.
Now I have to think about what I can do with thawed roast leg of lamb.

Any clever ideas that actually work?

Thaw and then:
saute with a little oregano, garlic, and thyme, on a pita with tzatiki, tomatoes, lettuce.
There's no thawed red meat that won't make hash
Shepherd's pie

LEFTOVER LAMB CURRY (Indonesian Style):

1 lb Cooked lamb in small cubes
1 tbl Light olive oil
1 Onion chopped
2 tsp Curry Powder (preferably Indonesian Boemboe Sesate)
1 tsp Ground coriander
1/2 tsp Ground lemongrass
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Granulated garlic
1 C Coconut milk *
1/2 tbl Arrowroot

Nuke onion in oil. Place in medium saucepan with all the spices (mixed together) and cook five minutes. Add meat and toss until coated with onion/spice mixture on all sides. Add coconut milk and simmer for twenty minutes. Stir in arrowroot till thickened. Serve over cooked rice.

* COCONUT MILK:

1/3 C Unsweetened coconut
1 1/4 C Milk

Combine in small saucepan and slowly bring to boil. Remove from heat and cool. Strain through a fine sieve. This makes one cup of coconut milk. Spread out coconut pulp on an oiled pan. Bake in a 300 degree oven, stirring occasionally, until dark brown. Serve as condiment.

Shred it for Sloppy Txoe.

Biryani!

Lamb Strogonoff!

Stir fried Hunan lamb!

A good Scotch broth / lamb and barley soup is tough to beat on a cold autumn day. I like to thicken mine into a stew with roux.

Did I mention biryani? Biryani! I love lamb biryani with dried apricots mixed in, and sometimes saffron in the rice.

Everything Dale said. The lamb pita and shepherd's pie are my go-to dishes with leftover lamb.

Thanks, everyone! I now have some stuff for between Thanksgiving and Christmas.

Thaw lamb, heat, slice thin, and top with baba ghanoush.

My mother chopped leftover lamb into approximately 1/8" cubes and added what she did to canned tuna for sandwiches; chopped onion and celery, mayo, drop of cider vinegar, pepper and salt.

You could check out Julia Child's recipe for a French take on Moussaka. It is much better with diced leftover roast lamb than with ground lamb. A great accompaniment is a simple tomato sauce, but flavoured with herbes de Provence rather than the typical Italian herbs.

Good idea, David!

My favorite is hash with cubed potatoes, onions well caramelized, smoked paprika, garlic and a touch of curry powder and Sriracha. At the time writing this, we just returned to our hotel from Lerma, Spain. Lunch was Lechazo Asador which is leg of lamb roasted in a large clay oven. Alas, there was no leftovers!
-Shaji