Roasted Lamb Souvlaki with Butter Bean Soup

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As children we all hated lima beans.  My mother didn’t so we ate them, unenthusiastically to be sure, but we ate them.  Democracy ended at the dinner table and crazed protesters where ejected or worse.  However everyone loved butter beans boiled with smoked ham hocks. The lima beans were also boiled with ham hocks but we just saw this as a waste of ham hock.  What a surprise to read that lima beans are, allegedly, just green, young butter beans!  Could be “fake news” and better not to chance it because it changes nothing.

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For New Year’s Day lunch I roasted a boneless lamb leg roast, born and raised in New Zealand but processed in the U.S.  What does that mean?  I do know that the roast was missing that unique New Zealand grass tang, but at least it didn’t smell like mutton.

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There was a little green cooking button on the meat that I’ve never seen on a lamb leg before.  Processing?  Doesn’t matter, I ignored it and cooked the roast for as long as I wanted to cook the roast.

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My rosemary plants laugh in the face of snow and ice, so I had plenty for my fennel seed, garlic and rosemary  rub.  I added rose peppercorns because they’re pretty 🙂

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Anyway, we had a nice meal with the lamb and roasted vegetables for New Year’s and the leftover lamb was adequate for an additional lunch on Tuesday with our friend Marianne. Souvlaki pitas stuffed with lamb, Greek salad and dolloped with tsatziki sauce.

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The Greek salad looked good enough to be eaten as is.  Think of making this with crumbled feta!

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The sauce was easy to make with thick, “normal” greek yogurt, mint and winter cucumber.

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I also made some Korean quail eggs because I had quail eggs, garlic and chillies for babies. They didn’t really fit into the theme of the meal but were good anyway.

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What Honesdale needs is a family owned bakery.  What we have is Weiss supermarket 😦

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Butter Bean Soup

1 lb smoked pork neckbones

1 large onion, chopped

2 celery branches, diced

2 carrots,  diced

4 garlic cloves, chopped

2 bay leaves

2 large Maggi chicken cubes

1/2 tsp black pepper

Water

4 cans butter beans

Place the neckbones, onion, celery, carrots, garlic, bay leaves, Maggi cubes and black pepper in a large stock pot.  Cover with water to about 3 inches above the ingredients, bring to a boil, then simmer for 1 1/2 hours.  Remove the neckbones from the pot, discard the bones, chop the meat and add back into the pot along with the butter beans.  Simmer for an additional 30 minutes.

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, Greek, Recipes, Sandwich, Soup and tagged , , , , , , , . Bookmark the permalink.

11 Responses to Roasted Lamb Souvlaki with Butter Bean Soup

  1. Mad Dog says:

    That all looks delicious!
    Fear not, I’m sure that processed in the US means that the whole carcass was chopped up in America. In Europe though, the processing thing can be quite annoying. If I am still current on this it means that one country can sell a whole dead animal to someone in another European country and it can be processed and sold as meat from the destination country. So a dead Danish pig could be transported to Britain and cut up there and sold in Britain as British pork. I object to this practice most strongly.

  2. Karista says:

    Happy New Year Rosemary!! The meal looked divine. Your beautiful girl is looking all grown up!

  3. Wow everything looks so good.

  4. Conor Bofin says:

    I saw some Aldi selling Skellig Bay (Skellig is an island off the Kerry (south west) coast of Ireland. It is marked as Produced in Ireland and is in fact Scottish farmed salmon. Scotland is north east of Ireland BTW. It annoys me.

    You must come to Ireland and taste our lamb. You will never want any other. The cooking button on the meat depresses me. I believe that if one can’t open the oven door and place the meat inside, and cook it for the required time without the help of additional technology, one should not be allowed in a kitchen. Rant over.
    Happy New year Rosemary,
    Conor

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