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Easter lamb leftover recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.


When Easter is over and you are faced with lamb leftovers, you don't have to just reheat the leg or rack and nibble through it in Easter fashion. Instead, you can turn the leftover meat into completely different dishes and enjoy the lamb anew. The following lamb recipes are so good, you may want to make extra lamb to make the most of your leftovers.


Taco Lamb Salad

Makes 12 servings

If you are looking for lighter fare after the holiday indulging, you can turn the leftovers from the Easter leg of lamb into a flavorful entree salad.

2 pounds cooked leg of lamb, cut into 1/4-inch cubes
1 head lettuce, torn in salad-size pieces
1/2 cup chopped red onion
4 tomatoes, cut into 1/2-inch pieces
1 (15-ounce) can red kidney beans, drained, rinsed
3 medium avocados, peeled, seeded, cut into 1/2-inch cubes
1 package taco seasoning mix
1 (12-ounce) package tortilla chips, crushed
1 (8-ounce) bottle reduced-calorie Russian dressing
1/2 pound cheddar cheese, grated
1/2 cup black olives, pitted, sliced

In a large salad bowl, combine lamb, lettuce, onion, tomatoes, kidney beans, pinto beans, avocados and taco seasoning. Add dressing and toss to coat. Mix in tortilla chips. Top with cheese and black olives. Serve chilled.


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