We still had some lamb that needed to be finished and this seemed like a good way.
Slice some potatoes and layer them in a hot pan with some clarfied butter. Cover and let cook over medium-high heat until the bottom starts to crisp. Toss to rearrange the potatoes and cook a while longer. Repeat this a few times until the potatoes are nicely colored. Cut the lamb into bite-sized pieces and add to the potatoes, along with some of the rosemary coating and a bit of additional rosemary. Cook until the lamb is heated through, then serve.
On the side we had summer squash sauteed in olive oil and a big green salad.