Boneless leg of lamb - ideas?

[cbayer]

Well, I sent my better half to the store with a list. He loves lamb and I said he could get some.

He returned with a 5 pound boneless leg.

There are two of us.

So..... I am wondering if I should cut it up and use it in pieces. Or should I roast the whole thing then make leftovers (over the new month??). Can I freeze it after it is cooked? What kinds of things should I do to is if I am going to cook the whole thing.

He got a good deal, but it was still pricey and I don't want to waste it.

I could freeze it and save it for a night when friends came over.

I'm just not sure what to do and would appreciate any help.

[trof]

1. You can divide and freeze or cook and freeze.

Frozen cooked probably won't be as good later reheated.
We would probably cook the whole thing (on grill) and eat our way through it.
Lots of garlic and rosemary.
Roast lamb the first night.
Then curried lamb, lamb sandwiches, etc.

[elleng]

3. Folks had them butterflied,

and grilled as you said.

[trof]

4. Yep, I butterfly them for grilling.

[Gormy Cuss]

2. I agree with trof

Frozen cooked reheated, not the best option.

What I'd do is a cut a piece off to roast (~2-2.5 lbs) and cube the rest, freezing it in half pound packages. Each frozen package is then ready for a quick thaw and use as kebabs or meat for curry, etc.

If you go with roasting the whole thing, keep the seasoning fairly neutral. That gives you the best flexibility for using the leftovers. One good use is thin slices in a sandwich. Otherwise, cubed cooked lamb is pretty versatile - heat it just until warm and use in a salad with beets and a yogurt dressing, add to soup, add to a pan of diced, cooked vegetables and heat until just warmed through, use it with a diced tomato sauce on pasta or rice.

[Retrograde]

5. We got one this week

A bit smaller, though. Here's what we did:
Froze about a third for future use
Ground a generous slice for kibbe, a Lebanese raw lamb dish
Plain roast with a sour cherry sauce
Couscous with meatballs made from the leftover kibbe
Sag gosht (Indian lamb and spinach stew) with the leftover roast: it will be dinner again tomorrow, and any leftovers freeze well.

[yellerpup]

6. Here's a recipe that will delicious-ize

your chunks of lamb. Really good!

http://www.vickismenu.com/vickismenu/?p=480

Sorry I'm late on posting this, but this has been hell week for me.

[cbayer]

7. Thanks for all the input everyone.

I followed the suggestion to cut this into more manageable pieces.

I made kebabs last night with a chunk, and there were leftovers for another meal.

I plan to just take it out a piece at a time and try some of the other suggestions here.

It is really quite good - very little fat or gristle, so I think it was a value purchase in the long run.

It just looked so overwhelming huge when he brought it home.