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With some left over leg of lamb, or fresh, this is a tasty dish that is easy to prepare and cook. Most items are on hand in the pantry. This is primarily done with lamb, but beef and easily be substituted.

• 2 large yellow potatoes, peeled and cubed or Mashed Potatoes from the box
• 6 tbsp butter, 3 reserved for topping
• 1/4 cup milk
• 1 lb lamb or beef
• 2 tbsp vegetable oil
• 1 large yellow onion, peeled and chopped coarsely
• 1 cup fresh green beans chopped, or 1 can of green beans
• 1/2 red and yellow bell pepper (each) chopped
• 1 can beef broth
• 1 tsp thyme
• 1/2 tsp marjoram
• 2 tbsp flour
• 1/2 tsp paprika
• salt and freshly ground black pepper

Preheat the oven to 350˚.

Add the potatoes to a saucepan, cover with water and season with salt. Bring to a boil and cook until fork tender. Drain and put into a bowl. Add the butter, milk and salt and pepper. Mash to desired consistency. Set aside.

Now you can either use chunks or ground lamb, but brown it in some oil. Sprinkle with the flour to coat and slowly add the broth to make a slurry, or thick sauce. Add the garlic, thyme and marjoram and simmer while prepping other vegetables.

Add the chopped onions, bell peppers and green beans to the meat mixture and stir to incorporate completely. Pour this mixture into a deep pie dish. Top with the mashed potatoes and dot with butter and sprinkle with paprika. Bake for 30 minutes, serve hot!

Tags: lamb
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This is a great salad to have with rice and any middle eastern meal. I love it with grilled lamb and steamed rice with a squeeze of lemon over it all.

Tabbouleh Salad:

• 1 cup water
• 1/2 cup bulgur
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt and freshly ground black pepper, to taste
• 2 cups finely chopped parsley
• 1/4 cup chopped fresh mint
• 1 tomato, diced
• 1 small cucumber, peeled, seeded and diced

In a saucepan combine water and bulgur and bring to a full boil. Remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, about 25 minutes. If any water remains, drain bulgur in a fine-mesh sieve. Let cool for 15 minutes or so.
In a small mixing bowl combine lemon juice, oil, garlic, salt and pepper. Add parsley, mint, tomatoes, and cucumber to the bulgur. Add the dressing and toss. Chill for at least 1 hour to serve cold and allow flavors to meld together.

Grilled Lamb:

• 2 lbs ground lamb
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp garlic powder
• salt and freshly ground black pepper

Mix all in a bowl to incorporate completely and form into 4 individual patties. Grill to your liking and serve with salad and tzatziki on the side. (See recipe below).

Tags: bulgar wheat, lamb
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Well the new grill is getting a workout for sure! With the addition of the rotisserie we are experimenting with all sorts of grilling, marinades and meats. Today’s is a marinade with a Mediterranean flavor with spices, honey and yogurt. We purchased a beautiful leg of lamb and marinated this for over 24 hours. It was great with a salad and roasted potatoes.

• 1 leg of lamb (4lbs)

Marinade:

• 1/4 cup honey
• 3 tbsp plain yogurt
• 2 tbsp dried mint
• 1 tbsp fresh ginger
• 3 tsp tumeric
• 1 1/2 tsp ground cardamom
• 2 tsp paprika
• 3 cloves of garlic, chopped
• 1/2 tsp salt and freshly ground black pepper each

In a large mixing bowl combine all the above ingredients and mix thoroughly. It will appear to be a thick paste. Pierce the lamb all over for the marinade to penetrate. Place the lamb in the bowl and cover with marinade completely. Turn several times over the 24 hour period. Cook to your liking and use reserved marinade to baste the lamb while grilling. Let the meat rest for at least 10 minutes before slicing.

Tags: lamb
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These Mediterranean themed lamb kabobs are packed with flavor. This needs to be marinated one day in advance and is worth the wait. The traditional pairing of mint and lamb goes one step further with honey and cumin. Grilled to perfection on the barbecue, the lamb is tender and the marinade penetrates the meat for maximum flavor. We made these the other night accompanied with a basil pearl couscous and salad.

• 1 lb leg of lamb, cut into 1 inch pieces
• 1/2 cup chopped, fresh mint leaves
• 1/4 cup balsamic vinegar
• 2 tbsp ground cumin
• 1 tbsp ground dry mustard
• 2 tbsp honey
• 1/2 tsp each salt and freshly ground pepper

Cut lamb into 1 inch pieces and place into Zip lock bag, set aside. Mix all of the following ingredients well and pour over lamb, seal bag and marinate overnight in refrigerator.

Prepare grill and skewer meat onto metal skewers or wood ones that have been soaked in water to keep from burning. Coat the grill with Pam and cook for 4 minutes on medium high each side, turning once. Serve immediately.

Tags: kabob, lamb, mint
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