My love of leftovers has been well documented here — you get all of the cooking fun without a lot of drudgery because at least some of the meal is already prepped in advance. And when you’re dealing with leftovers from a holiday meal, well, that’s the best situation ever. For Easter, I prepared a semi-boneless leg of lamb for dinner with our neighbor’s family. The night before, I scored the fat and rubbed a paste of anchovies, garlic, salt, pepper and minced rosemary and thyme all over it, then set it on a rack in a large roasting pan, covered it with foil and refrigerated it overnight.
Always a mistake if you don’t like smelling garlic before your morning coffee.
But it turned out great. I roasted it at 325°F for about 20 minutes per pound until the thermometer read 130°F when inserted into the thickest part of the meat. I tented it with foil and brought it next door and it was perfectly done and ridiculously savory when we sat down to eat a few hours later. But there was also a rib roast on the menu, so we came home with quite a bit of lamb. And when I have a lot of leftover lamb, we have shepherd’s pie a few days later.
This time around, I also had about half of a medium spaghetti squash in the refrigerator, so I thought I’d give a paleo version a go. I’ve made shepherd’s pie with sweet potatoes, which are lovely, but still pretty high in carbs, so spaghetti squash didn’t seem too “out there” to consider. And it was a lovely dish. I seasoned the spaghetti squash with garlic butter and quite a bit of salt, but forgot to account for the water the spaghetti squash would give off in the oven even though it was already cooked. The dish was more soupy than stew-like, but still tasted great. Next time I’ll either add extra flour to the lamb or will toss the squash with some flour before layering it on.
So it might have been more work than simply reheating the lamb, but now we have an entirely new dish to nibble on for a couple of meals. And it isn’t carb-heavy, so I’m not feeling the need to nap, even an hour after lunch.