Monday 11 August
Bought a frozen lamb shoulder from
Bare's on Saturday, and it took all weekend to defrost and all last night to
butcher - thanks, Holt!
He isolated the tenderest parts
and cut them up into cubes for shish kebap/souvlaki tonight, while the rest
will go into a stew for our guests on Sunday.
We marinated the lamb in a bag with
olive oil, red wine, minced garlic, salt, pepper, dry oregano, and mint leaves,
then threaded them onto skewers and grilled.
On the side, we grilled
vegetables: banana peppers, red onion, and our own first garden zucchino, again
courtesy of Lea and Maggie (plus a purchased friend - one zucchino is not enough
for two people).
We served this with a tzaziki of
cucumber, drained yogurt, garden dill, and salt, but no garlic! Untraditional, but there was enough in the
lamb marinade to avert all possible vampires.
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