Lamb In Garlic & Lemon Sauce

Five days into the Easter holidays, wake up with sore throat and generally feeling a bit sorry for myself. Three quarters of the kids are playing up and my head’s beginning to hurt now too. It’s April… I should be full of the joys of Spring but there’s still snow on the ground and its barely a couple degrees centigrade outside!

Well at least there is some smoked lamb shoulder left over from Easter. I think it will be done Mediterranean style in a sauce thickened with the garlicky, lemony houmous (one m or two m’s… I’m sure some smart arse will correct me!)  also left over from Easter. Winter may still have a chilly hold over Spring but a bit of Mediterranean sunshine in the kitchen may just help blow those winter blues away.

Lamb  in Garlic & Lemon Sauce

You will need;

500g/1lb leftover roasted lamb or cooked chicken (For a non-meat version you could use some roasted vegetables)

1 medium onion

1.75 pints/1ltr of stock (chicken, veg or leftover meat juices)

225g/8 oz Houmous (or whatever you have available, this is a leftover dish after all. If you don’t have any houmous you can whizz up a can of chickpeas with some garlic and lemon juice and add that)

a few tomatoes roughly chopped (or a tin of tomatoes if you have no fresh)

some sliced peppers or mushrooms if you have any (or anything else that may be lurking in the recesses of the fridge!)


roughly slice/chop your meat.

Dice the onion

Add a knob of butter or some oil to a pan and sautee the onion for a minute or so

throw your main ingredient into the pan stir to coat and then add the stock. bring to a simmer and stir in the Houmous the liquid should now thicken up and release a lovely aroma of garlic and lemons.

Add the rest of the ingredients.

Give a good grind of black pepper and a pinch of salt if desired (I go easy on the salt as I am quite liberal when I roast meats!)

The dish should be ready after 15 – 20 minutes.

If you have any fresh parsley add some roughly chopped before serving.

This dish can be served with mashed or new potatoes, plain rice or big slabs of crusty bread.




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