Subj : Lamb To : All From : Ben Collver Date : Fri May 17 2024 09:28:48 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lamb Categories: Lamb Yield: 1 Batch MMMMM--------------------------MARINADE------------------------------- 8 cl Fresh garlic; rough chopped 1/4 c Fresh rosemary; rough -chopped 1/4 c Fresh thyme; rough chopped 1 1/2 c Fresh mint leaves; torn into -pieces 1/4 c Red wine vinegar 1/4 c Olive oil Salt & pepper 3 tb Penzey's Greek Seasoning MMMMM-----------------------DIPPING SAUCE---------------------------- 1 1/2 lb Crema Mexicana; super thick -Mexican Sour Cream * 1/2 Lemon; juice of 1 lg Cucumber; peeled and seeded Fresh mint leaves Salt & Pepper I used about 6 lb of boneless leg of lamb and trimmed it up, then cut into small cubes, but you can also use this on a boneless leg of lamb that has been butter flied or cut into steaks. I let the lamb marinate in this mixture for 2 days, then placed 3-4 pieces on (pre-soaked) small wooden skewers. These were bbq'd for just a few minutes,but the coals were verry hot, so they were cooked more than I would have preferred. They should be charred on the outside and pink in the middle. Peel and seed cucumber and rough chop. Chop mint leaves to break them up. Place cucumber and mint leaves in food processor, and process until finely chopped. Put into a strainer and allow to drain for at least 30 minutes, then gently squeeze out remaining liquid. You can use cheese cloth or your hands. Stir into Crema Mexicana. Add lemon juice, salt & pepper. Allow to chill overnight. I made the dipping sauce Friday morning, and served it Saturday afternoon. By then, the flavors had really blended well. Crema Mexicana: I purchase this, fresh, from the Deli counter at a local Mexican Supermarket. It is much thicker and richer than regular sour cream. Since I am not a yogurt lover, I prefer this, but I'm sure plain yogurt could be used instead. Recipe FROM: Recipe by Debra Fritz MMMMM .