Minced Lamb on Toast

By the RecipeCafe Archives

Ingredients

• 1 Cold roast lamb (leftover), dry skin and gristle removed, then chopped
• 1 Butter, for greasing the pan
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Celery salt, to taste
• 1 Hot water or stock, a small amount to moisten
• 1 All-purpose flour, enough to dredge
• 1 Additional stock, enough to make a thin gravy
• 1 Small slices of buttered toast, for serving

Instructions

1. 1. Remove any dry pieces of skin and gristle from the leftover cold roast lamb, then chop the meat into small, roughly uniform pieces.
2. 2. Heat a cast-iron skillet or heavy frying pan over medium heat and coat generously with butter. The butter should foam and coat the pan evenly — this is greasing, not sauteing.
3. 3. Add the chopped lamb to the buttered pan. Season with salt, pepper, and celery salt. Moisten with a small amount (2–3 tablespoons / 30–45 ml) of hot water or stock. Heat through, stirring, until the meat is warmed completely — approximately 3–5 minutes, until steam rises and no cold spots remain.
4. 4. Dredge (technique: to scatter flour evenly over the surface of food in order to lightly coat and thicken the surrounding liquid) the warmed meat well with flour, stirring to coat. Then add enough additional stock — start with 1/4 cup (60 ml) and add more as needed — to form a thin, pourable gravy. Continue stirring over medium heat for 2–4 minutes, until the gravy is smooth, lightly thickened, and coats the back of a spoon with no raw-flour taste.
5. 5. Arrange small slices of buttered toast on a serving plate. Pour the minced lamb and gravy over the toast and serve immediately, while the toast is still crisp at the edges.