…makes for great cabinet stew!
…or in this case… “Lamb Bruschetta!”
Besides everything tastes better on top of toasty bread.
1 pint or so of cherry tomatoes, split and placed in a shallow baking dish. Sprinkle with olive oil, S & P, and a splash of balsamic vinegar. Roast in preheated 400 degree oven for 10- 12 mins.
Meanwhile chop the leftover cold lamb into bite size or even smaller bits. Go ahead and chop the leftover roasted veggies like mushrooms and onions that were served with the lamb the first time. My lamb was cooked medium-rare the first time so it could withstand a little more cooking – about 4-6 mins – in the oven mixed in with the already hot, roasted tomatoes. If the lamb was medium-well to begin with I might have cooked it for only 3-4 mins – just enough to get it hot. I wouldn’t want to overcook lamb that was perfect to begin with.
Throw some big split Italian loaf or French loaf into the oven for a few mins to get it all crisp and toasty. I didn’t put anything on the bread since the lamb and tomato mixture is so juicy to begin with.
Scoop the hot mixture onto the toasty bread and sprinkle a 1/4 cup of crumbled feta onto the top. If you have some fresh herbs on hand like parsley or basil or oregano – throw that on top to brighten things up. (sadly I didn’t have any.)