Greek Lamb Kabobs, from the kitchen of Michelle Battista
1 lb of Lamb Ribs
1/2 cup Extra Virgin Olive Oil
4 Tbsp. Red Wine Vinegar
2 Tbsp. Dried Oregano
1 Tbsp. Fresh Chopped Rosemary
2 tsp. Lemon Zest
Salt and pepper to taste
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Taziki Sauce
1 cup Greek yogurt
1/2 Cucumber, peeled and seeds removed, diced small
1 Tbsp. Fresh lemon juice
2 Cloves of garlic, minced
Salt to taste
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Poke small holes in the lamb rib with a fork. Marinate lamb ribs in Olive oil marinade for at least an hour. The longer the better! Remove lamb ribs from the refrigerator 20 minutes before cooking. Place ribs on a hot grill or hot grill pan. Cook 2-3 minutes on each side or until desired doneness is reached. Medium rare - medium is recommended.
Mix together yogurt, cucumber, lemon juice, garlic and salt in a bowl. Serve on top of warm lamb ribs.
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Granola – from the kitchen of Michelle Asp
Mix together:
3 cups Old Fashioned Oats
1 tsp cinnamon
½ tsp baking powder
¼ tsp salt
1/3 cup brown sugar
Mix together:
¼ cup canola oil
½ tsp vanilla
2 egg whites
Combine two mixtures and bake on lightly greased cookie sheet at 350F. Baking time depends on the type of cookie sheet and how crispy you want the granola. Approximate time is 20-30 minutes. After granola has cooled, add dried fruit and nuts as desired. I like to add craisins and sliced almonds.
