Leftover lamb curry

Butter	2 tablespoons
Lamb, cooked, cubed	2 to 3 cups
Onion, chopped	1
Apple, peeled, cored	1
Celery, chopped	2 stalks
Garlic	5 cloves
Curry powder	2 tablespoons
Thyme, dried	¼ teaspoon
Chicken stock	1 cup
Tomatoes, chopped	1 cup
Salt
Pepper, freshly ground

1. Using a food processor, finely chopped the onion, apple, celery, and garlic. 
2. Melt the butter in a skillet, and cook the vegetables until softened but not browned. 
3. Stir in the curry powder and thyme; cook, stirring, for 1 minute. 
4. Stir in the chicken stock and tomatoes; simmer for 2 minutes. 
5. Season with salt and pepper, and add more curry, if desired. 
6. Puree the sauce in the food processor, and return to the skillet. 
7. Add the lamb, cover, and simmer until the lamb is heated through, about 10 minutes. 
8. Serve over rice. 

Recipe adapted from Food.com

Slow-roasted boneless leg of lamb with garlic, rosemary & lemon

Olive oil, extra-virgin	2 tablespoons
Garlic, minced	1 tablespoon
Shallot, minced	1 medium
Anchovy filets, minced	3 tablespoons
Rosemary leaves, finely chopped	2 tablespoons
Lemon zest	1 tablespoon
Red pepper flakes	½ teaspoon
Salt, kosher	2 tablespoons
Pepper, freshly ground	½ teaspoon
Leg of lamb, boneless, butterflied, carefully trimmed of internal fat & connective tissues	4 to 5 pounds

1. Preheat oven to 275°F; arrange rack in lower-middle position. 
2. Heat oil in a small saucepan over medium heat until shimmering. 
3. Add the garlic, shallot, anchovies, rosemary, zest, and pepper flakes. 
4. Cook, stirring occasionally, until the shallots and garlic are softened, about 5 minutes. 
5. Transfer to a small bowl, and season with salt and pepper. 
6. Rub half of the mixture inside the lamb leg. 
7. Roll the leg and secure at 1-inch intervals with butcher’s twine. 
8. Rub remaining mixture over the exterior of the lamb. 
9. Cook immediately, or let rest uncovered in your refrigerator overnight. 
10. Place the lamb on a wire rack set in a foil-lined rimmed baking sheet. 
11. Transfer to the oven, and roast until an instant read thermometer inserted into the coolest section of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 1 ½ to 2 hours. 
12. Remove from the oven, and let rest for 40 minutes.
13. Increase the oven to 500°F. 
14. Return the lamb to the oven, and roast until the exterior is deep brown and crisp, about 15 minutes. 
15. Remove from the oven, and let rest 15 minutes. 
16. Remove the twine, transfer to a cutting board, and slice into ¼-inch thick slices.

Recipe from Serious Eats

Potato roasties

Potatoes, russet & sweet, peeled & quartered into similar sized chunks	4 pounds
Salt, kosher
Duck fat, leaf lard, vegetable or olive oil	2/3 cup

1. Preheat the oven to 400°F. 
2. Place the potatoes in a large saucepan, and add enough cold water to cover them. 
3. Season with salt, and bring to a boil over high heat. 
4. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes. 
5. Add the fat/oil to a roasting pan large enough to hold all the potatoes in a single layer; place in the oven to heat. 
6. Using a lid, carefully drain the water from the pan. 
7. Cover and give it a good shake to bash up the potatoes slightly. 
8. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes. 
9. Carefully add the potatoes to the hot fat in a single layer so they are not touching. 
10. Roast, turning about every 15 minutes, until they are deeply golden brown and crisp on the outside, about 60 to 75 minutes.

Recipe adapted from KQED Food