Until this week, I had one large package of meat left from the whole lamb Renee and I got in the Fall. The shoulder roast. I braised it, in red wine with shallotts and potatoes, planning to write it up here. Braising isn't quite the best thing for a lamb shoulder roast. I won't go into details. (If anyone knows a better way to cook a lamb shoulder roast, can you tell me?) The strange mix of dry, fatty, boney meat left over in my fridge wasn't ruined, in fact it was well cooked and nicely seasoned, it just wasn't all that appetizing on its own. So I chopped it up. In the process it was easy to weed out the fat and bones. Then I added steamed spinach and feta and a little tomato sauce, and I baked it. O, all of the rich loveliness of lamb returned, plus healthy greens. My son asked for seconds, the true marker of success. I wouldn't go through all of the work of braising the lamb shoulder just to get the meat for this, but the good news is any leftover lamb will work. Next time I'm making any less expensive cut, I'll throw in an extra pound to have what I need for this!
Leftover Lamb with Spinach
1 lb leftover lamb, chopped finely
1 lb spinach, steamed and chopped finely (or 1 package frozen spinach, defrosted)
4 oz feta cheese
1/4 cup tomato puree
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground pepper
Mix all the ingredients together. Put into a small baking dish. Cover and bake at 350 for 30 minutes. Serve with rice.