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Lamb Kebabs and Greek Salad

Fall is upon us

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.

Juicy lamb kebabs, medium rare please

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 done right, medium rare

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, so colourful

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 cheese

1. 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!

Greek salad, so colourful

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

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