As is so often the case, the next day everything is better. The lamb went back in a pot with water, herbs, and more to make a stock; this got strained and further enhanced with miso and wakame, then had rice noodles, pea shoots, and remaining lamb meat added back into it. Finished with gomasio and scallions, it had all the depth one could want. Leftovers rule. We had it with a 2004 Siduri Sonatera Pinot Noir, which starts out tangy and funky and ends up a cherry-licorice sundae.
