Leftover slowly roasted lamb shoulder roll
Last night I slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch.
- Leftover lamb
- Red wine
- Worcestershire sauce
- Dried Italian herbs
- Almond flakes
- Crushed peanuts
- Slice a stick of celery and a carrot.
- Sauté in a non-stick frypan.
- Finely chop some leftover slowly roasted lamb shoulder roll.
- Add to the frypan with the celery and carrot.
- Shake in some dried Italian herbs.
- Sauté until the lamb starts to caramelise.
- Add a splash of red wine to deglase the frypan.
- Add in the cream and some Worcestershire sauce.
- Add in the almond flakes and crushed peanuts.
- Serve in a bowl and eat with chopsticks.
Another light lunch in an effort to stop myself from gaining weight.
- Cheese (Coon®)
- After my morning walk and consuming a glass of fibre grab a block of cheese, some celery, and a carrot from the refrigerator.
- Slice and dice everything including a few dates from a container in the pantry.
- Pack in a Tupperware™ container with an ice brick and take to work.
- Enjoy lunch while sitting behind a desktop PC reading and replying to e-mails.
Coon® cheese gets its name from an American, Edward William Coon.
Tuesday lunch. Brie Carrot Celery Dates Ginger beer
- Tasmanian Heritage triple cream brie
- Ginger beer
- Slice the brie and put it into a container.
- Slice the carrot, celery, and dates and put in the same container as the brie.
- Eat for lunch
This is a filling yet light lunch with no added sugar
Here’s the podcast on Anchor.fm
A light lunch of chopped carrot, celery, and dates with slices of Tasmanian Heritage Triple Cream brie.
I like a little sweetness with my lunch.
Do you like sweetness with your lunch?