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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. If you want to buy a copy of STEALTH LEFTOVERS, you can order it from the publisher, Roundtable, on their site, http://greatreads.buzz/product/stealth-leftovers/   To learn more about Cynthia and her over-100 books, go to http://cynthiamacgregor.com

Cynthia says: "This has to be one of my favorite recipes in this book. The lamb and spinach form a perfect marriage, and the other ingredients complement them perfectly. Sour cream (fat-free is fine) can be subbed for the yogurt if you happen to have some on hand."

Lamb Florentine

2 cups cooked lamb, cut bite-sized
2 tablespoons butter/butter sub
1 medium onion, chopped small
2 cloves of garlic, chopped
1 box (10 oz.) frozen chopped spinach
1/2 cup chicken broth/stock or vegetable stock
1 tomato, chopped
1 teaspoon cumin
1 teaspoon rosemary
1/2 teaspoon allspice
1 cup plain yogurt

Thaw the frozen spinach before you begin.  Drain any liquid.

In a large skillet over medium heat, heat the butter and add the onion. Sauté for two minutes and add garlic. Continue cooking till light brown.

Add the remaining ingredients except the yogurt, stir well, and cook for 12 minutes. Add the yogurt, reduce the heat to medium-low, and cook another 5 minutes.

Serves 5.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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