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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.

DELICIOUS AND QUICK

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.

 



Lamb, Goat Cheese and Sun Dried Tomato Pizza

Makes 4 servings

Turn ordinary pizza into something unique by adding a mouthwatering melange of leftover lamb, goat cheese and sun-dried tomatoes.

Ingredients:
1 prebaked 12-inch pizza crust
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary leaves
4 Roma tomatoes, thinly sliced
1/4 cup chopped red onion
1/2 pound cooked ground lamb or other cooked lamb meat
1/4 cup sun dried tomatoes in oil, drained, chopped
1/2 cup crumbled goat cheese
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper

Directions:
Preheat oven to 375 degrees F. Place pizza crust on a pizza pan. Brush crust with oil, sprinkle with rosemary, add a layer of tomatoes and set aside. In a nonstick skillet, reheat lamb. Drain well and stir in sun dried tomatoes. Distribute over pizza crust. Sprinkle with cheese and bell peppers. Bake for 8 to 10 minutes. Remove from oven, cut into 8 slices and serve warm. 

 

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