Subj : Lamb
To   : All
From : Ben Collver
Date : Fri May 17 2024 09:28:48

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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