POSTS TAGGED : leftovers

Lamb leftovers are the best: lamb pittas with Harissa yoghurt sauce

Lamb leftovers are the best: lamb pittas with Harissa yoghurt sauce

I love lamb, especially when it is slow cooked. You can’t really have Easter Sunday roast dinner without it. As we had to leave the house at 6am for our sunrise service at church, we put the 3kg lamb shoulder in the oven with garlic and rosemary and set the timer.


It slow cooked for 4 hours and was ready when we returned home. We had a great afternoon eating with our church family.


And added bonus: LEFTOVERS!!

Here’s what I rustled up to use up the shredded lamb

Shredded lamb
Salad leaves
Pitta breads

Harissa yoghurt sauce:


mix together
1/2 cup of fat free yoghurt
1/2 cup sour cream
1 tbsp extra virgin olive oil
2 tsp Harissa paste
Juice of half lemon
1 garlic clove crushes

Heat this pitta bread under the grill for a couple of minutes
Open up the pitta and layer with the warmed shredded lamb and salad leaves
Drizzle over some Harissa yoghurt sauce and enjoy


– Posted using BlogPress from my iPad

Hot cross bun pudding

Hot cross bun pudding

So I thought I’d use up some hot cross buns and made this up- it was really rather delicious….

Prepare the dish:
6 ish hot cross buns sliced in half and buttered
Few dollops of marmalade
Handful of raisins soaked in Cointreau


Butter the dish and layer the hot cross buns, raisins and marmalade

Make the custard:
500ml milk
500ml double cream
3 tablespoons caster sugar
1 large egg
4 large egg yolks

Put the milk and cream in a pan and bring near to boiling point
Whisk the egg, the yolks and sugar in a bowl, when the milk and cream are near boiling pour over the whisked egg whisking continually

Pour over the hot cross buns and leave to soak in for a few minutes.

Cook in the oven for about 45 minutes at 160


– Posted using BlogPress from my iPad