A fun idea for leftover lamb. Almost any combination of vegetables will work: just keep a proportion of two or three times vegetables to lamb. A nice bonus: this recipe will work well with other meats, too, especially chicken, and just as well with only vegetables.
In a wok or skillet, cook a clove of garlic in vegetable oil; remove and discard garlic. Finely mince some onion, carrot, broccoli, Chinese cabbage, or other vegetables, and quickly stir-fry. Remove vegetables with a slotted spoon. Add ½ to 1 cup of leftover cooked rice, and about the same quantity of bean sprouts. Finely chop leftover lamb and add to mixture. Mix well. Add 1 beaten egg to bind the mixture. Place a generous tablespoonful in the center of each egg roll wrapper (available in supermarkets) and fold up the wrapper envelope-style, sealing with a mixture of 1 teaspoon cornstarch in ¼ cup water. Pry in hot vegetable oil in a wok, turning to brown the rolls evenly. Drain on brown paper and keep rolls warm in oven until ready to serve.