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Making Good Use of your Leftover Easter Lamb

If you're serving the traditional Easter lamb and have leftovers, it would be a shame to waste those leftovers and a near-sin to simply serve them reheated as is with no embellishments. Among prolific author Cynthia MacGregor's over-100 published books are seven cookbooks, one of which, STEALTH LEFTOVERS, has the answer to your Easter lamb dilemma.  (If by chance you're serving ham, roast beef, chicken, turkey, or roast pork in lieu of lamb for Easter, Cynthia's still got you covered. STEALTH LEFTOVERS is bursting with creative recipes for all these meats and more—even leftover hamburgers, hot dogs, and sausages.)  But let's get back to that lamb for now.  To learn more about Cynthia and her over-100 books, go to

Here’s another meal-all-in-one-dish, though if you want to serve something with it, something more than just bread, you wouldn’t go wrong with a side dish of spinach, or perhaps a nice spinach salad.

Arabian Lamb

2 cups cooked lamb, cut bite-sized
3 tablespoons olive oil
1 small eggplant, peeled and cubed
1 cup cooked rice
1 hard-cooked egg, chopped
1/2 cup orange juice
Zest of one orange
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cayenne pepper
1/4 cup fresh chopped or snipped dill
1/3 cup sliced almonds

In a large skillet over medium heat, heat the oil and add the eggplant. Stir intermittently as it cooks, cooking till it is nicely soft.

Add all the remaining ingredients except the almonds, reduce the heat to medium-low, and cook for 4 minutes longer. Remove to serving bowl and sprinkle with the almonds.

Serves 4.


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