You probably never have the same ingredients in the fridge to use up.
So after the wonderful lamb dinner featured below
There was indeed some meat and some peas left over.
What to have for lunch?
Pea Soup accompanied by Feta and Mint Scones
I thought you are only so many ways you can take a photo of green soup so I have just given the recipe here.
I’ve popped in a picture of our courtyard nice sunny spring day just to break up all the words!!!
I have however taken photos of how we consumed the leftover lamb.
Recipe and photos to follow
The scone recipe was the usual one with different flavours.
To make 4 large scones
Heat oven 210C (fan bake)
2 cups self raising flour
Good pinch salt
150 mls cream
140 mls soda water
Good hunk 75gms feta cheese crumbled
10-12 mint leaves finely chopped
Freshly ground black pepper
Sift flour and salt
Crumble feta into flour rub in lightly with finger tips
Add the entire liquid stir well
Knead gently a couple of times on floured bench
Cut into 4
Bake 18 minutes
The Pea soup
Finely chop 1 onion and 1 red chili
Sauté in a good knob of butter till soft
Add 500 mls stock
Bring to boil
Add cooked peas (1 ½ cups) then
1 tbs of vinaigrette
Simmer 2-3 minutes
Let stand about 5 minutes for flavours to meld
Not too long we want to keep the colour
Blend with hand blender and serve with the Scones
A Very Successful Roast
Sunday family dinner so a roast was a must.
The lamb is roasted over a pan full of kumara (sweet potato) and onions
No lamb picture but spring lamb...spring flowers!!!!
For 6 people
1 large kumara for 2 people
1 large onion for 2 people
1 leg lamb
Get your butcher to bone the lamb for you leaving it in shape but really easy to carve.
A little twist though.
A new rub for the lamb. So so simple
¼ cup olive oil
3 cloves garlic peeled
1 tsp ground cumin
Juice and zest of 1 large lemon
2 tbs fresh thyme leaves
Sea salt & freshly ground black pepper
Whiz all up in your processor
Massage the rub all over the lamb including where the bone came out.
Leave at least an hour but you can do this a while ahead.
Heat the oven to 220C and cook on a rack for 20 minutes
Add a little water to the bottom of the tin. To stop drippings burning.
Meanwhile prepare the vege. Leave the skins on
Cut the kumara and onions in half horizontally
Brush cut side with olive oil and season with salt & pepper
Remove lamb from oven lift rack and place vege in pan
Put lamb back on top
Back into oven and turn heat down to 180C
Another 40 minutes per kilo (20 minutes per lb)
This should give you pink juicy lamb and tender veges.
Serve with green peas (reserve cooking water) tossed in mint butter
with lots of ground black pepper
Take the lamb out and rest and remove vege to a warm platter.
With the fabulous juices make gravy.
Earlier in the day make a wine reduction
Just reduce a cup of white wine (50%) with some chopped shallots and sprigs of thyme
Strain and reserve.
On again with the gravy
Pour off any excess fat, stir in 1 tbs flour till well blended
Add wine reduction and enough water from peas to make a sauce
Bring to boil and simmer till you reach your desired consistency
A beautiful sauce to drizzle over the carved meat.