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  • Lamb

    From Ben Collver@1:124/5016 to All on Fri May 17 09:28:48 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lamb
    Categories: Lamb
    Yield: 1 Batch

    MMMMM--------------------------MARINADE-------------------------------
    8 cl Fresh garlic; rough chopped
    1/4 c Fresh rosemary; rough
    -chopped
    1/4 c Fresh thyme; rough chopped
    1 1/2 c Fresh mint leaves; torn into
    -pieces
    1/4 c Red wine vinegar
    1/4 c Olive oil
    Salt & pepper
    3 tb Penzey's Greek Seasoning

    MMMMM-----------------------DIPPING SAUCE----------------------------
    1 1/2 lb Crema Mexicana; super thick
    -Mexican Sour Cream *
    1/2 Lemon; juice of
    1 lg Cucumber; peeled and seeded
    Fresh mint leaves
    Salt & Pepper

    I used about 6 lb of boneless leg of lamb and trimmed it up, then cut
    into small cubes, but you can also use this on a boneless leg of lamb
    that has been butter flied or cut into steaks.

    I let the lamb marinate in this mixture for 2 days, then placed 3-4
    pieces on (pre-soaked) small wooden skewers. These were bbq'd for
    just a few minutes,but the coals were verry hot, so they were cooked
    more than I would have preferred. They should be charred on the
    outside and pink in the middle.

    Peel and seed cucumber and rough chop. Chop mint leaves to break them
    up. Place cucumber and mint leaves in food processor, and process
    until finely chopped.

    Put into a strainer and allow to drain for at least 30 minutes, then
    gently squeeze out remaining liquid. You can use cheese cloth or your
    hands. Stir into Crema Mexicana. Add lemon juice, salt & pepper.
    Allow to chill overnight.

    I made the dipping sauce Friday morning, and served it Saturday
    afternoon. By then, the flavors had really blended well.

    Crema Mexicana: I purchase this, fresh, from the Deli counter at a
    local Mexican Supermarket. It is much thicker and richer than regular
    sour cream. Since I am not a yogurt lover, I prefer this, but I'm
    sure plain yogurt could be used instead.

    Recipe FROM: <https://web.archive.org/web/20170327111758/
    http://recfoodcooking.org/sigs/Debra Fritz/Lamb.html>

    Recipe by Debra Fritz

    MMMMM
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