Lamb, leeks and lemons

Despite the icy frosts we’ve been having lately, we’re still getting an amazing crop of lemons off our old tree and apart from bunkering down on a cold night with a VAT and slice of lemon … what else to do with them?

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We’ve been doing a bit of experimenting lately with leeks, and came up with a super-easy, and super-tasty, recipe for Greek lamb with leeks and lemons—you’re welcome!

What you need (serves 2): 6 lamb cutlets (three per person), juice of one small (or half large) lemon (you don’t want it too lemony), 2 cloves finely chopped garlic, handful of finely chopped fresh oregano,  a pinch of fresh rosemary, and extra-virgin olive oil for cooking.

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What you do: Whisk together the lemon juice, garlic, oregano and rosemary, and pour over the lamb. Cover and refrigerate overnight or for at least six hours. Heat 2 teaspoons of olive oil in a heavy frypan or skillet and sauté the leeks, add the lamb and cook to your preference. We prefer our lamb slightly pink in the middle, but it’s up to you. If you prefer you can also grill or BBQ the lamb—great for summer! Plate and serve with our special Greek salad or fresh steamed veggies.20170708_180407-1-1_1499554254622

LFW’s Greek Salad (aka Mediterranean Salad)

What you need: 8 baby Roma tomatoes halved, 1 small Lebanese cucumber sliced, 12 pitted black olives, 1 small red capsicum finely sliced, couple of slices of finely sliced red onion (go light on the onion as it can be a bit overpowering), and a small block soft feta. Dressing: 2 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and 1/4 teaspoon finely chopped oregano.

What you do: Heat oven to 180 degrees celcius. Place the Roma tomatoes on small, lightly oiled oven tray, drizzle olive oil over the tomatoes and roast for 15 minutes. Remove from oven and allow to cool.

Whisk the salad dressing so it all blends together. Gently toss the sliced cucumber, black olives, capsicum, red onion, and roast tomatoes in a large bowl with the salad dressing. Crumble the feta over the salad and serve immediately.greek-summer-salad-2

Bon appetit! or if you’re Greek—Kalí óreksi!

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