mary had a little…

One of the best reasons to make leg of lamb for dinner, is that a few days later, you can have LEFTOVER leg of lamb.  mmmm…

and my favorite way to have leftover lamb is to make lamb spinach pita wraps.
take some pocketless pita bread and warm it in the microwave or oven

place on plate, and spread on a layer of hummus*

add a handfull of spinach, and then bitesized chunks of the reheated lamb

sprinkle on some feta cheese, carefully pick up the pita (soft taco style) and take a BIIIIG bite.  Mmmmm…good, right?  You can thank me later.  Don’t talk with your mouth full.

*if you own a food processor, why are you BUYING hummus at the store?  SHAME ON YOU!  get that thing OUT of the cupboard, plug it in, and add:

a can of drained and rinsed garbanzo beans (aka chick peas)

3 glopping tablespoons tahini (sesame paste.  you can substitute peanut butter, but I don’t – I’m allergic)

juice of 1/2 lemon

2 big pinches salt

about 10 cranks of pepper

small palmful of cumin (I loves me some cumin)

lid the processor, and start a’processing.  get some olive oil and slowly drizzle in through the processor’s spout while it’s going.  about a 1/4 cup, but I just do it slowly in increments until the hummus is smooooooth. you can taste it to see if more salt, pepper, or cumin is needed.
use as dip for pita, cucumbers, carrots, pepper…or do what Kev does and when my back is turned, stick a finger in and scoop out a glob of it straight up. BAD KEVIN!

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