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    Monday, September 11, 2006

    The Problems With Leftovers is Recreating the Masterpiece.

    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 mint
    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

    The Rub

    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.

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