With approximately five pounds of lamb leftover from Christmas, we needed to come up with creative ways to use it. Dad’s suggestion: Lamburger Stroganoff. Sis once made a sausage stroganoff from a recipe she found in Essentials of Classic Italian Cooking by Marcella Hazan. We decided to switch out the Italian sausage for lamb, and voila! Lamburger Stroganoff was born.
- 1 lb leftover boneless lamb roast
- 1 small onion, chopped
- 4 c. mushrooms, sliced
- 2 T. butter
- 1 T. vegetable oil
- 1 T. olive oil
- Black pepper, freshly ground
- 1 c. heavy cream
- 1 lb pasta
- freshly grated parmigiano-reggiano cheese
- Put the chopped onion, mushroom, onion, butter, and vegetable oil in a large pot.
- Turn the heat to medium and cook until the onions become a pale gold. Add a few grindings of pepper and the cream. Turn the heat up to medium high, and cook until the cream has thickened, stirring once or twice. Taste and add salt if needed.
- While the sauce is cooking start cooking the noodles according to directions. Use whatever noodles you prefer. We used flat wide egg noodles that were about 3 inches long. (I found them at a deli in Pike’s Place Market.)
- Sear the lamb pieces in some olive oil quickly on each side – for about one or two minutes – then add to the sauce.
- Toss the sauce and noodles together and let stand about five minutes to thicken. Sprinkle generously with freshly grated parmigiano-reggiano cheese.
We dubbed this dish “Rich Man’s Stroganoff.” The dish turned out phenomenal. You could barely tell you were eating lamb (for those of you who might shy away from the meat), and it was a great way to incorporate our leftovers.
Now what to do with the other four pounds of lamb in the fridge…