curry it?
or do it tagine style with some dried apricots, cinamon, cumin, orange juice/zest etc - that would be nice. You could make it go further for batch cooking purposes with a tin of chickpeas?
or bung in some potatoes and swede, carrots, etc and stock cube and loads of rosemary and a teaspoon of dried mint.....could you layer this with the spuds to create a bit of a hotpot effect?!
not sure what wine/alcohol would go with lamb if you made a sort of lamb au vin type thing?
can't think of owt else for now....
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