Lamb and Brie Naan Melts

I, like all of you, wondered "what shall I do with this left-over lamb" that I had in my fridge (because, let's face it, doesn't EVERYONE have left-over lamb in the fridge?). Actually, we had a dinner party several weeks ago, and Al brought a wonderful marinated butterflied leg of lamb that we threw on the grill. Al has been promising to give the recipe and preparation pictures to me so I can feature him as a "Guest Food Artist" - but he's procrastinating, and I couldn't wait any longer to share the latest Gourmet Gibbs creation: Lamb and Brie Naan Melts.

PLEASE NOTE - I used the left over lamb within days of the original meal - I did not mean to imply that several weeks AFTER the dinner party I still had left-over lamb in the fridge and decided to make these tasty treats. The actual preparation of this meal occurred several weeks ago - it just took a while for me to post it... Just to be clear!

The ingredients are simple - or they were for me, because everything was left over from the dinner party! I had sliced and trimmed lamb, garlic naan (Indian Flat Bread) and a wonderful Brie with streaks of Bleu cheese layered through it.

Preparation is pretty simple, too. First, put your pizza stone in the oven and pre-heat to 500 degrees.

Carefully slice the naan (I cut the whole naan in half first, and then sliced open each half) - it's already a very thin bread, and I found myself slicing a few holes all the way through the one side or the other - but use another piece of naan, slice that in half, and cut or tear off pieces large enough cover any holes in your sandwich naan.

On a cutting board, lay out the naan slices for as many sandwiches as you are going to make. On one side, layer strips of lamb; on the other side, layer slices of Brie. Transfer these to the pizza stone (use oven mitts to take the pizza stone out of the oven, transfer the sandwich sides to the stone, and return to the oven). I lightly buttered the "extra" slices of Naan (that I used for hole repair) and put those on the pizza stone, buttered side up, too.

It only takes a few minutes for these puppies to heat right up.

When the Brie begins to bubble, remove the pizza stone from the oven and let the slices rest for a minute.

I added a thin layer of shredded lettuce and then put the Brie slice on top of the lamb slice.

VOILA - a delicious and somewhat exotic Lamb and Brie Naan Melt.