Bulgur Pilaf with Lamb

Being that there's just the two of us, frequently there are leftovers when we have a roast. It's not like when I was a kid and Mom would buy loads of groceries and the fridge would be empty within a week. Where we went through a side of beef every single year. When 4 gallons of milk was about average consumption. Those were the days of learning to cook for 8 and not ever having leftovers. Unless Mom made her "experiment" of noodles, corn, pork, cheese and cream of celery soup. Oh how I hated "experiment". I don't think it ever officially had a name even. But I digress. Remember how we didn't have corned beef for St. Patrick's Day because we'd be eating if for a week? Well we had a leg of lamb and thus we have leftovers. But what does one do with leftover lamb?

Well after two days of searching I finally found the best recipe for leftover lamb. Well, leftover medium to medium rare lamb. It's Bulgur Pilaf with Lamb and I found it through the magic of Yahoo Food. It was the bright spot in my day.

Did you know today is the first day of spring? It is also my sister in law W's birthday. W is seriously a fun girl and I really like her. Fortunately for W, she lives in South Carolina. She doesn't live up here in the land winter won't let go of. Yes it snowed last night AGAIN. And my ice scraper broke this morning. Oh yeah and we just got the warning across the TV that we're in for a winter storm watch tomorrow night. Where do I live? Alaska? I wish! Alaska is beautiful. I think to date it is my favorite state to have visited. And I've been to every state, but Utah, Nevada, Arizona, Hawaii, Colorado and Idaho. I'm sure those are beautiful states too, but Alaska was amazing. Moose and bears and super tall mountains (I actually took a plane up to a glacier on Denali!)

No I don't live anywhere near as exciting as that. I live in flat North Central Ohio. People do come visit here, but only because we're near an amusement park.And yes. It is still winter here. Unfortunately I don't think we're getting out of winter any time soon. Last April, when the Brain and I got married, it snowed during our reception. So I think we're looking at another month of snow. sheesh.

Bulgur Pilaf with Lamb

modified from All Recipes

2 Tbsp butter

3/4 lb leftover lamb cut into small pieces with fat and gristle removed

1 small onion cut into quarters and thinly sliced

2 cup fine bulgur

1 quart home canned tomatoes with juice (or 4 large peeled tomatoes cut up)

2 1/2 cups chicken broth

1/4 cup crumbled feta

Melt butter in saute pan over medium high heat. Add lamb and onion and saute until onion starts to brown. Add the bulgur to the pan and cook for 3 minutes to toast, stirring frequently. Add tomatoes and broth and bring to a boil. Turn heat down so it barely simmers. Let cook stirring occasionally for 15 minutes or until all the liquid is absorbed and bulgur isn't crunchy. If bulgur is still crunchy and liquid is absorbed add another 1/2 cup broth. Once bulgur is not crunchy and liquid is absorbed remove from heat and sprinkle with crumbled feta.