This Greek salad with lamb, tsatsiki (cucumber-yogurt sauce), and oven-baked cumin pita chips is not only healthy, but also the fastest, easiest, most delicious dinner ever – especially if you had a figurative ton of lamb’s meat left over from, oh, I don’t know, last week’s roasted leg of lamb, perhaps?
Last week’s roasted leg of lamb was delicious enough to finish in one sitting, had it not contained enough meat to feed an entire family or had we actually been a family of six and not a mere twosome. But at the meal’s end, I was left with approximately 2/3 of the original amount of lamb. Knowing that I had already sated my lamb cravings for the week, I set about dicing the meat. And then I did something that some of you will find horrific: I froze the diced meat.
Ordinarily, I would never have frozen the cooked meat of a succulently home-roasted leg of lamb (or any other already-cooked meat, really) … except chili. (But real chili takes a very long time, is meant for large batches, and holds up for quite a few months in the freezer – upon defrosting, it tastes even better, in fact.) But due to the outrageous amount of lamb already consumed and massive amount of lamb still to-be-consumed, there were only three options: (more…)