greek

Grilled Leg of Lamb

Posted in greek, grilling, lamb, recipe on December 20th, 2006 by stormy – Be the first to comment

Leg of lamb
Saturday night Frank grilled a leg of lamb for us.  He started on Saturday morning, marinating the lamb with a paste made out of garlic, kosher salt, rosemary and oregano with a quarter of a cup of olive oil.  First he made slits in the lamb and inserted slivers of garlic and then he took the paste and rubbed it over the entire leg of lamb.  When done he put it in a plastic bag and left it in the fridge until he was ready to grill it.  At 3:30pm he put it on our Traeger Grill at 350 degrees for two hours.

We served it with tzatziki sauce, pitas and falafels made by a friend.

A tip, watch the price when you buy lamb.  Frank found it $2/lb cheaper at King Soopers than at Albertsons.  So our leg of lamb cost $23.50 vs $32 at Albertons.

Tapenade

Posted in appetizer, greek on December 17th, 2006 by stormy – Be the first to comment

Making tapenade

Frank made tapenade last night as an appetizer.  We got the idea from our friend Bill who makes excellent tapenade.  The basic plan is to put a whole bunch of different types of olives, garlic, red onion and anchovy paste into a food processor and chop it all up.  (Note that Bill chops it up by hand!)

Serve with crackers.

(The end result isn’t quite as pretty as the olives.)

Tapenade