(ED) / DF / GF / Low Amines / LS

Saffron Lamb with Pear (G)

Lamb with Pear and Saffron Vodka Sauce

Serves: 4


  • 300 grams of leftover lamb roast cubed (or cubed and precooked lamb)
  • 1 tablespoon of low sal oil (rice bran, sunflower or canola)
  • 1 tablespoon of butter or suitable dairy free spread
  • 1 leek sliced (white part)
  • 1 celery stick sliced thinly
  • 1 clove garlic
  • 4 large tinned in syrup pear halves diced about 1cm (1/2") - if small use 6 halves
  • 1/3 cup of syrup from the canned pears
  • 1/2 cup of homemade stock (using low sal ingredients)
  • 1/3 cup of vodka
  • 1/4 to 1/2 teaspoon of saffron strands dissolved in a little warm water
  • 1/2 teaspoon of salt
  • optional 1/3 - 1/2 cup of green peas (Mod Glutamate)



Heat oil and butter in pan, add the leek and celery, and garlic cook on low temperature until the leek is softened (do not brown)


Add the pears and lamb and heat through continue to cook for a minute or so


Add the stock, vodka, pear syrup juice, saffron and salt, cook until sauce has reduced by about half


add the green peas, and stir through leave and cook for a couple of minutes


Nice served with rice and papadums

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