Spice it Up!

Spice it Up!

| January 28, 2016

Aaaah it's that time of year, Valentine's Day is around the corner (Yes, that hallmark holiday is coming. You are welcome) and you have to plan the perfect date night for you better half. Flowers fade, chocolates are cliché and going out to dinner is overpriced. So here's an idea get a great bottle of wine, light some candles and cook dinner. There is no better way to say "Will You Be Mine" than with a thoughtful gift made with your own hands like this easy recipe.


MARINATED GRECIAN LAMB SKEWERS

Yield: 3 to 5 portions;


Time Estimate: 30 to 55 minutes overall, including 10 minutes of preparation;

Storage Notes: serve immediately or reserve for eating later, they'll keep for 2 days


Difficulty: easy


There is no better way to say "Will You Be Mine" than with a thoughtful gift made with your own hands like this easy recipe.

Ingredients:

• 6 lamb chops

• 5 Tablespoons "Taste of Greece"

• 3 Tablespoons olive oil

• 1 lemon

• 3 to 5 skewers, depending on desired portion size


Method:

1. Separate the lamb from the bone, trimming fat as you do so. Dice into cubes, a little under an inch in size. Don't worry if these seem a little big as they'll shrink down when they cook. What's important is consistent sizes - if they're uneven they may not all cook at the same rate and some bits won't get those lovely grill marks.


2. In a medium sized bowl, stir together 4 Tablespoons of Gustus Vitae "Taste of Greece" and 2 Tablespoons of olive oil. Add lamb cubes and mix well. Cover with saran wrap, and reserve in fridge for 20 - 40 minutes to give the flavors a chance to get to know each other.


3. While the lamb is marinating, fire up the grill or heat up a frying pan large enough to accommodate the skewers.


4. Remove marinated lamb from fridge, and put on skewers. Try to keep the cubes together, and leave space at both ends for easy handling and eating later.


5. Place skewers on grill or, if using a pan, put on medium high and add remaining olive oil. Keep them spaced out.


6. Plan on flipping just once - allow 2 to 3 minutes on the first side, 1 to 2 on the second.


7. Remove from heat and rest for around 3 minutes - this will keep all the juices in and result in tender lamb that will slide off the skewer easily.


8. Plate, accompanied with lemon slices. For bonus points garnish with a little parsley


* Recipe taken from our friends Gustus Vitae

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Patricia Hall 10 months 10 hours ago

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