We barbequed a delicious butterflied leg of lamb a little while back. There was a reasonable chunk left over, which I put in the fridge - but reusing cooked meat so that it doesn't feel like leftovers can be so difficult. I suddenly had inspiration and it worked really well - this is what I did...
5 or 6 potatoes - thinly sliced (food processor with slicer blade)
Cooked lamb (actually you could use pretty much any cold meat) sliced thinly
2 shallots - finely diced
2 cloves of garlic - crushed
about 1pt chicken stock (or any stock that will go well with your meat)
salt and pepper
extra virgin olive oil
pinch of herbs de Provence
fresh thyme if available
a little butter
Preheat oven to 180C.
Put the sliced potatoes, a good glug of olive oil, chopped shallots, crushed garlic, salt, pepper, herbs de Provence and fresh thyme leaves in a bowl and toss to distribute all the flavours well.
Butter well an oven proof dish, then start layering the onioney potatoes like fish scales.
Cover with a layer of sliced lamb
Repeat the process with the lamb and potatoes until either you run out of lamb, or fill the dish!
Pour over the hot stock - it should come about 2/3 up the potato and lamb.
Place a few knobs of butter over the top of the dish, then place in the oven for about 45 minutes, or until potatoes are well cooked and have absorbed most of the stock.
Serve with a delicious green salad!