I still have the better part of a whole lamb in the freezer, so we had lamb
a couple of times this month.
Leg of Lamb Greek style.
Slow roasted, seasoned with lots of garlic, oregano and lemon.
Served with the traditional Greek sides of
rice, roasted potatoes and Greek salad.
Grilled Rack of Lamb
Served with grilled vegetables and a potato gratin.
Picked up vegetables one Saturday from the
Duncan Farmer’s Market
Including the first garlic of the season.
And dinner was a grilled rib eye with market fresh vegetables.
Made Moe a salad one night as a starter.
Golden Roasted Beet and Feta Salad
followed by oven roasted halibut.