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A Greek Sort of Meal

 

 

 

 

 

 

 

 

Slow cooked lamb with houmous
Pitta bread and salads

 

This meal is based on roast lamb but makes a change from an ordinary roast with vegetables. I like doing it because everyone puts their own combination together at the table so it’s a long and sociable meal, suitable for spring and summer. The flavour of houmous goes very well with lamb.


Slow Cooked Lamb

1 lamb shoulder

Olive oil

Salt & pepper

Handful of rosemary

½ teaspoon cinnamon

2 heads garlic separated & peeled

Juice of 1 lemon

2 long sheets baking paper

 
 
Serve with warm pitta bread, Greek salad, green salad and houmous. People can fill the pitas with meat & salad or eat the bread on the side.

Houmous

Supermarkets sell very acceptable houmous but never as tasty & fresh as home made. Just blend the following ingredients – this makes quite a lot but it freezes.

Add the water last, according to consistency.

 

1 tin chick peas, rinsed

1 cupful tahini paste

1 cupful olive oil

juice of 1 lemon

a few mint leaves

4 cloves garlic
up to a cup of water


Greek Salad

Mix together the following ingredients

 

1 punnet cherry tomatoes, halved

½ large cucumber, peeled & sliced

1 small tub kalamata olives

1 handful chopped parsley

1 chopped red onion

1 pack feta cheese cubed
1 tablespoon vinaigrette 

 


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