lamb

ROASTED LAMB

5-6 lb.lamb roast
2C.     koscher Salt
2c.      oregano
1/2c    each thyme & rosemary
           cracked pepper
2c.      sliced carrots & celery

2 pts.each chopped onion,
         water or stock
1c.    red wine
2pts. each sliced red pepper
         quartered red onion,
         quartered tomatoes

1) Combine salt, oregano, thyme and rosemary. Set aside.
2) Season lamb w/pepper. Brown in very hot oil on all sides. Remove lamb,
      cool on rack.   Saute carrots, celery and
      onions.. Add wine and stock, reduce to 1/2.
3) Coat lamb with salt mixture. Put lamb in liquid mixture.
      Cook 1/2 hr. at 425. Add red pepper, onion and tomato
      and cook an additional 1 hr. (internal temperture 150 for medium).

GYROS

1 clove of garlic
1/2t. ground corinder
1/2t. salt
1/4t. allspice
lamb (leftover from roast)

Finely chop garlic, add corinder, salt and allspice.
Slice lamb into 2 x 1/4in. (pat dry). Add spices to lamb strips. Cook in small amount of oil 2-3min.
Serve with pita bread, black olives (Greek olives are best)
and Tzatziki ~ recipe follows.

Makes a great dip, especially with toasted pita triangles.

TZATZIKI

2C. plain yogurt
2 large cucumbers
1T. minced garlic

1T. white vinegar
2T. olive oil
salt & pepper

Drain yogurt. Peel, seed and grate cucumbers, drain well. Add garlic, vinegar, oil, salt and pepper.
Mix well. Add yogurt and blend. Refrigerate.
Serve with Gyros.

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