Sunday, September 20, 2009
Rosemary and Family
is the herb sacred
and therefore, to friendship"
Sir Thomas Moore
Friday night I hosted an outdoor Greek Party.
It was a celebration of my son's marriage a year ago(they went to Greece on their honeymoon) plus my husband and I are going with long time great friends to Greece. We are sailing around the Greek Isles on a Tall Sails Ship. We are so excited about this adventure!!
We ate out on the back porch with " Mama Mia" playing in the background. The food was wonderful and my son's wife and her mother contributed great salads and desserts.
I think the biggest hit was the lamb. It was a major hurtle for me to cook lamb, as I had sheep previously and loved the babies so much! Everyone loved the lamb and I took some to my Mother who has always loved lamb, she could not believe the taste as well. I must admit, I still have not tasted it, my baby lambs...Garlic and Chives are too fresh in my memories. The recipe is from Ina Garten, it is wonderful.....enjoy.
Marinated Lamb Kebabs
1 lb plain yogurt( I used lowfat)
1/4 cup good olive oil
1 teaspoon lemon zest
1/4 cup lemon zest
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 pounds top round lamb
1 red onion
Combine the yogurt, olive oil, lemon zest, and juice, rosemary, salt, and pepper in a non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Cut the lamb in 1 1/2 inch cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto the skewers alternately with the sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes turning 2 to 3 times, until the lamb is medium- rare.
Recipe from Ina Garten