Lee Bailey’s Lemon Lamb with Yogurt
3 pounds boneless lamb, cut from leg
1/2 cup ouzo
1 cup beef stock
2 medium cloves garlic, crushed
1 small onion, coarsely chopped
6-inch sprig rosemary, leaves stripped off, or 1 tablespoon dried
2 medium bay leaves, broken into several pieces
2 dozen fresh mint leaves, coarsely chopped
3 tablespoons fresh lemon juice
Salt, pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups chopped onions
2 tablespoons flour
2 cups beef broth
3 generous tablespoons coarsely chopped lemon zest
Generous dash cayenne pepper
1 teaspoon paprika
1 cup plain yogurt
Cooked rice
Lemon zest strips for garnish, optional
Mint sprigs for garnish, optional
1. Cut lamb into 2-inch cubes. Carefully trim off all gristle, fat and connective tissue. You should wind up with about 2 1/2 pounds of trimmed lamb. Set aside.
2. Combine ouzo, beef stock, garlic, onion, rosemary, bay leaves, mint, lemon juice, 1 teaspoon salt and 1 teaspoon pepper in large glass or ceramic bowl and whisk together. Add lamb, tossing lightly and pressing down gently so that it is completely covered with liquid. Cover tightly and marinate overnight in refrigerator.
3. Remove lamb from marinade and pat dry. Discard marinade, then sprinkle lamb with 3/4 teaspoon salt and 3/4 teaspoon pepper. Set aside.
4. In large, heavy skillet, heat oil and butter together over high heat. When very hot, quickly brown meat on all sides, placing it in large pot as it is finished. When all meat is browned, add chopped onions and sauté over medium high heat, until tender and beginning to brown, about 2 minutes. Sprinkle with flour and mix.
5. Continue to cook, moving mixture around with spatula, until flour turns golden, another 3 minutes. Scrape mixture into pot with lamb. Deglaze skillet with beef broth and add to pot. Bring to simmer and add lemon zest, cayenne and season to taste with salt and pepper. Simmer until lamb is tender, about 15 minutes. Stir in paprika and yogurt and serve over bed of rice. Garnish with lemon zest strips and mint sprigs. Makes 6 servings.
Greek Sheet Pan Chicken Dinner
Cook Time 30 minutes
Servings 4
Ingredients
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons paprika
• 2 teaspoons oregano, dried or 1 tablespoon fresh
• 4 Chicken breasts, boneless
• 2 red peppers, sliced keep slices thick
• 1 red onion, cut into 8 wedges
• 8-10 whole garlic cloves
• 1 pound baby mixed color potatoes quartered red or yellow will work as well
• 1/4 cup crumbled Feta
• 1/4 cup kalamata olives
• 2 whole lemons cut in half
Instructions
1. Preheat oven to 400 degrees
2. Combine all marinade ingredients in small bowl.
3. Place sliced veggies on large sheet pan.
4. Place Chicken in and around the vegetables.
5. Pour marinade all over veggies and rub onto the chicken.
6. Arrange mixture evenly, and nestle sliced lemons around sheet pan.
7. Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees.
8. Sprinkle with crumbled feta and kalamata olives.
Nora Ephron’s Key Lime Pie
Serves 8 generously
Ingredients
• 10 oz. Graham Cracker crumbs
• 1/2 Cup butter
• 6 egg yolks
• Zest of 6 limes, or 1 bag of key limes
• 1 Cup lime juice
• 2 tins condensed milk
• Container of whipping cream
• Zest of one additional lime
Instructions
1 Preheat your oven to 160C. Melt the butter in the small saucepan and set aside to cool.
2 Stir graham cracker crumbs into the cooled butter. The mixture should clump back together – once it does, press it into aspringform pan dish, pushing it firmly into the corners and up the sides.
3 Place the crust in the oven for ten minutes until browned, then remove and allow it to cool.
4 While the crust is baking, beat the egg yolks until light and foamy. Beat in the condensed milk, and then the lime juice and zest. The acidity of the lime will react with the condensed milk, causing it to thicken and set without the need for baking. If you’re worried about eating raw egg yolks, do put it in the oven for ten minutes.
5 Pour filling into the cooled pie crust and transfer it to the freezer.
6 Leave the pie in the freezer for at least 6 hours (or overnight). Once you’re ready to serve it, remove from the freezer and slip the pie out of the springform. Leave it to sit for five minutes to defrost.
7 Beat the cream to soft peaks. Spoon the cream over the pie and zest a lime over the top. Serve in large slices.
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