Armenian leftovers: Eggs, lamb

Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb. If you’re like us, neither will go to waste just as they are.

But if you want to dress them up the Armenian way, here are two ideas.

Armenian Potato-Egg Salad
Yield: 4-6 servings


1 lb. boiled potatoes, peeled, cooled and sliced
4 hard-cooked eggs, peeled and roughly chopped
½ cup parsley, chopped
1 small onion, finely chopped
Dash allspice
Salt and pepper to taste
Olive oil, to taste


1. Place sliced potatoes and chopped eggs in a large mixing bowl.
2. Gently toss in the parsley, onion and seasonings.
3. Lightly dress with a little olive oil.
(Note: If you’d like, you can add a little white vinegar or fresh lemon juice with the olive oil.)
4. Serve immediately.

Lamb and Pilaf
Yield: 4-6


1 recipe for Pilaf 
1 large onion, thinly sliced
2 Tbsp. Olive oil
1 to 1 ½ cups cooked lamb, cut into chunks
½ tsp ground coriander
Salt and pepper, to taste


1. Prepare Pilaf recipe as directed, except substitute the rice with bulgur (#2 works well). If you don’t have bulgur, use the rice. That will work just fine, too.
2. Sauté the onion in olive oil until slightly golden, about 5 min. Add the lamb chunks and seasonings and cook two more minutes.
3. Stir the onion-lamb mixture into the cooked Pilaf. Heat thoroughly.
4. Serve with a crisp, tossed salad for a fabulous meal!

(Note: If you start out with leftover Pilaf and lamb, this recipe is a snap!)

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  1. David Blasco April 13, 2009 at 2:47 pm

    Sounds good. But don’t miss the original lamb roast. It was great! Here’s a fast link:


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