- olive oil
- 6 garlic cloves, crushed
- 1 onion
- fresh oregano
- 1 lb lamb tenderloin, cubed 1"
- 3/4 cup plain yogurt
- 1/2 red pepper
- 1 tsp lemon zest
- kosher salt
- pepper
- pita
- cucumber, julienned
- Combine 2 tbsp olive oil, 3 cloves garlic, half the onion,coarsely chopped, 2 tsp chopped fresh oregano, and the lamb. Toss well and marinate 1 to 8 hours.
- Grill the red pepper until the skin is charred. Remove the skin, and dice. Combine the pepper with the yogurt, 3 cloves garlic, the lemon zest, 2 tsp fresh oregano, 1/4 tsp kosher salt, and 1/4 tsp cracked pepper. Set aside.
- Heat your grill.
- Skewer the lamb, alternating with squares of the unused onion. Season with salt and pepper.
- Grill until cooked, but not dry. Let rest under some tin foil for 5 minutes.
- Serve in a pita, with the cucumber, and some sauce.
- 1/3 cup minced radishes
- 1 scallion, minced
- 1/2 cup plain yogurt
- 3 garlic cloves, minced
- red wine vinegar
- kosher salt
- cracked pepper
- 1 tsp dry oregano
- 1/2 tsp honey
- olive oil
- 2 lamb chops, or 4 lamb rib chops
- Combine the radishes, scallion, yogurt, 2 garlic cloves, 1 tsp red wine vinegar, 1/4 tsp salt, 1/4 tsp pepper in a bowl and let sit 30 minutes.
- Combine 2 tbsp red wine vinegar, the oregano, 1 clove garlic, honey, 1/4 tsp salt, 1/4 tsp pepper, and some 3 tbsp olive oil. Blend well.
- Heat a skillet on high. Brush the lamb chops with olive oil and season with salt and pepper. Sear for about 3 minutes on each side. Remove from the pan and immediately drizzle with the oregano vinaigrette. Let rest under tin foil 5 minutes.
- Serve with the tzaziki.
- 4 lamb rib or loin chops
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tsp rosemary
- sea salt and cracked pepper
- Combine the oil, lemon juice, garlic and rosemary.
- Season the lamb with salt and pepper/
- Grill the lamb, basting with the sauce frequently until well browned on the outside but pin on the inside. Serve with any remaining sauce.
- 3/4 cup dry red wine
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp cracked pepper
- 2 garlic cloves, crushed
- 1 onion
- 1 bay leaf
- 2 tsp dry oregano
- 3 lb leg of lamb, boneless, cut in 1" cubes
- cherry tomatoes
- mushroom caps
- Combine the wine, lemon, oil, salt, pepper, garlic, bay leaf and oregano.
- Mince half the onion and and add it to mixture.
- Marinate the lamb in the sauce for 6 hours in the refridegerator.
- Skewer the lamb, alternating between tomatoes, mushrooms, slices of onion, and the meat.
- Grill, turning, basting frequently until cooked through.
- Serve.
- 1/3 cup extra-virgin olive oil
- 1 1/2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes
- Salt and freshly ground pepper
- 1 medium onion, chopped
- 4 garlic cloves, thinly sliced
- 1 1/4 cups dry white wine
- 1 large rosemary sprig
- 3 large eggs, beaten
- 1/4 cup heavy cream
- 1 cup freshly grated Parmesan
- 3 tablespoons finely chopped parsley
- 1 teaspoon grated lemon zest
- In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Season the lamb with salt and pepper and add half of the meat to the casserole in a single layer. Cook over moderately high heat, turning once or twice, until browned all over, about 7 minutes. Transfer the lamb to a plate and pour off the oil. Add 2 more tablespoons of olive oil to the casserole and repeat with the remaining lamb. Wipe out the casserole.
- Add the remaining 2 tbsp cup of olive oil to the casserole. Add the onion and garlic and cook over moderate heat until the onion is softened.
- Return the lamb and any accumulated juices to the casserole. Add the wine and rosemary and bring to a boil, scraping up any browned bits from the bottom. Cover and simmer over moderately low heat until the lamb is tender, about 1 1/4 hours.
- Uncover the casserole and simmer the stew until the liquid has nearly evaporated, about 20 minutes. Remove from the heat and discard the rosemary sprig.
- Meanwhile, in a medium bowl, whisk the eggs with the cream. Whisk in the Parmesan, parsley and lemon zest.
- Using a wooden spoon, stir the egg mixture into the lamb stew. Cook over low heat, stirring gently, until the the eggs just begin to set and the sauce is thick and creamy, about 5 minutes. Transfer the stew to a bowl and serve
- 1 lb lean ground lamb
- 2 scallions, minced
- 3 tbsp bread crumbs
- 3 tbsp pine nuts
- 1 clove garlic, crushed
- 1 egg, beaten
- salt
- cracked pepper
- 1/2 tsp dry rosemary
- 8 slices bacon
- 12 button mushrooms
- 4 large tortillas
- plain yogurt
- toothpicks
- Combine the lamb, scallions, crumbs, pine nuts, garlic, and egg. Season with 1 1/4 tsp salt, cracked pepper, and, rosemary.
- Mix well and shape into 4 logs.
- Heat a skillet and add the bacon. Fry the bacon until limp.
- Wind 2 slices of bacon around each log, securing the ends with toothpicks.
- Re-heat the skillet and add the mushrooms to the bacon fat and fry.
- Place the logs on a hot grill and cook turning frequently. Cook for about 10-15 minutes until well browned but not too dry.
- Slice the mushrooms.
- Heat the tortillas in the microwave. Spread some yogurt on each tortilla and place some mushrooms on each.
- Remove the toothpicks from the logs and lay on the mushrooms. Roll up the tortilla. Serve.
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