I’ve been very busy these past few days everybody, so please take some time to check out the new additions to the website. On the navigation bar at the top left, you’ll notice some new pages. I’ve put up an FAQ page, some Tips and Tricks, a Foray into Photography, for those non foodies (though I don’t know how you got here), and I even updated the About Me section. Let me know what you think!
I’m also very behind in posting recipes, so stay tuned for some Brownies, Mocha Cake, Chicken and Chestnut Dumplings and Butternut Squash Soup. Now, onto today’s fine dining.
Lamb, it’s not everyone’s idea of a cup of tea. Described by some as “gamy”, lamb has a strong flavour usually associated with other game animals, such as elk or venison. I don’t see it, or should I say, taste it?
Having grown up in a family that, at one time, relied solely on my Mother and Father’s hunting ability for protein, I’ve tasted a lot of “real” game animals. I find the flavour of lamb unique, yes, but not very gamy. It is very similar to goat, but I’m sure most people haven’t had the opportunity to try goat, at least not in North America. What is the cause of the distinct flavour of lamb? As far as I can find, the reasons include their varied diet and an ability to exercise more than your average farm animal.
In any case, good lamb is not hard to find around here. They are abundant, to say the least. Compared to New Zealand Lamb (the most famous of lamb suppliers), I’d have to say it’s right up there. Hard to compare fresh to frozen though, and you all know I will always choose local over import.
Of the many ways I love to cook lamb, I’m going to have to say that Greek style on the BBQ is at the top of the list. And so I give to you Greek Lamb Kebabs and my personal recipe for Greek Salad Dressing.
Lamb Kebabs with Greek Salad
Lamb Marinade
1.5 lbs. lamb (Shoulder, roast, shank, etc.), cubed
1/4 cup of fresh rosemary, minced
1 clove garlic, minced fine
1 Tbsp Dijon Mustard
1 Tbsp red wine vinegar
3 Tbsp Extra Virgin Olive Oil
salt & fresh cracked pepper to taste
1 Tbsp fresh thyme, minced
1 tbsp fresh oregano, minced
note: If you have to use dry herbs, crush them into a powder in a mortar and pestle and use less. How much less? That depends on the freshness of your dried herbs.1. Combine all, except lamb, in a small bowl. Stir to combine.
2. In a plastic bag or any deep sided dish, add lamb and pour marinade over. Marinate for at least 2hours, preferably more (like 4).
3. When finished marinating, skewer meat cubes onto metal or wooden skewers. If using wood, make sure to soak for at least 20 minutes in warm water prior to cooking, to avoid charring.
4. Heat BBQ to medium high and grill for a few minutes on each side. Lamb should be served medium rare, so don’t cook it longer than 10 minutes. Allow to rest for 5 minutes before serving.
Greek Salad
For the Dressing:
1 Tbsp red wine vinegar
juice of one lemon
1 clove garlic, grated
1/2 cup Extra Virgin Olive Oil
salt and fresh cracked pepper
2 Tbsp fresh oregano, minced
2/3 cup crumbled feta cheese1. Mix all ingredients in a bowl and set aside.
For the Salad (serves 4 generously):
2 large bell peppers (not green)
4 large tomatoes or at least 3/4 lb. tomatoes
1 large English cucumber
1 small red onion
Handful of Kalamata olives (optional)1. Cube peppers, tomatoes and cucumber and add to bowl.
2. Slice onion very thinly (nobody likes big ol’ hunks of onion) and toss that in with the other veggies.
3. Mix dressing in right before serving, toss and enjoy!
I’ve just recently purchased a new Nikon 50mm f/1.8 D lens and created my own light box, so look for my newly honed photog skills to be making appearances from now on! And keep those e-mails and comments coming people. I love to hear about you making my recipes and loving them! If you don’t love them though, tell me about that too! Maybe I can fix it. Thanks for sticking around.
Ciao,
Elizabeth
Beautiful pics. I actually have a similar recipe for Greek Salad like yours except I use balsamic vinegar.
.-= Noelle´s last blog ..Mediterranean night: Hummus, Tabbouleh, and Zucchini and Feta Balls =-.
Wow, can I have some of this? It looks delicious. I personally love lamb. I just put down a deposit on a whole lamb from a local farm – it’ll be mine in December! I’m so excited.
Wow, that sounds like a lot of lamb. Good on you though, that will be a treat always having some around to use in whatever you want!
mmmmmmmmmm Greek. We dont eat enough Greek food. Bring it on Mrs.!
Alta, share the lamb!
WoW Liz these look phenomenal! I’ve been wanting to make some lamb & your kebabs look perfect!
Thank you Paula! They were damn good, if I do say so myself.
These look amazing! I love lamb, I’m definitely going to have to try your marinade.
.-= Diana´s last blog ..Preserving Grapes =-.
Absolutely stunning photos! What a delicious recipe.
.-= Cookin’ Canuck´s last blog ..Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce Recipe =-.
What a delicious & colourful meal!!
A georgous feast for the eyes & mouth!
Wonderful photos, the kebabs look delicious!
.-= Miriam/The Winter Guest´s last blog ..Staititai or Ancient Roman pizza =-.
I AM SOOOOOOO MAKING THAT GREEK SALAD THIS WEEKEND !!!!!!!!!!!
Looks and sounds divine. Great photography. Very tempting!
.-= Amber´s last blog ..Dates- the Desert’s Candy =-.
Looking good Liz.
I can only thank you for your great recipes, something I’m sure that Mr. GuiltyKitchen does everyday.
Seeing as how I know him, I also know he used to eat like this;
http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php
Beautiful flavours of Greece! Love the colours as well.
I loves me some lamb. Probably my favorite meat although I don’t have it all that often. And I’m with you, I don’t get the complaints that it is gamey. In fact I think it is sort of bland by itself but it takes on a marinade better than any other meat that I know of. And my love of rosemary makes this a match made in heaven…
And I hear you on the new cam. I went from a POS, I mean Point and Shoot to a new Nikon DSLR and the differences are night and day.
I’m with you on the fav meat. I just love it. Although I have to make the disconnect from cute fuzzy little lambys. Mmm, tastes so good though. And I used to be a vegetarian! HA!
I love this new camera, and bring on more lenses, they make such a change!
Inviting salad. Thanks for sharing. Cheers !
.-= sizzlechef´s last blog ..Tom Yam Egg Noodles Soup =-.
Those kebabs look so tasty!
I made these kebabs the other night. They disappeared off the plate really fast 🙂
Oh good! Thanks for visiting Yvonne! Glad you liked them, they are definitely one of my favs. I think I have a thing for rosemary..it’s getting ridiculous…
I read the comment about “gamy” lamb. It will depend on the breed of sheep, some breeds being gamier than others. If you want lamb without the gamy taste, Icelandic is some of the mildest. There are a few others, but you would have to do an internet search. We raise Icelandic sheep, so I know they are mild or I wouldn’t be eating them! Also, season the lamb very well. Happy eating!
P.S.: Smoked rack of lamb is delish!
This is the perfect summer time meal 🙂
It is Kebab week at Get Grillin’ we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
This week we have a Rosle Grill Utensils giveaway. http://su.pr/1BZGKK
Thought you should know this website is using your picture as their own!
http://www.recipepunch.com/lamb-kebabs/
Thank you! Taking care of it.
Super super kebabs! I let the pork cubes sit in the marinade for 2 hours which did not hurt the flavour at all. The marinade is easy to throw together and adds a wonderful lemony flavour once served. For veggies I used grape tomatoes, yellow/orange peppers and onions. Thank so much for sharing this keeper!
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