This week, I’ve been mostly eating lamb. First, there were leftovers from last week’s leg de-boning experiment. Another dose of lamb just happened, and we invited friends for a Greek meal. In order:
Spring garden vegetable soup and left-over leg of lamb. T’was lovely, actually.
Pancakes, filled with spicy mince meat (which happened to be lamb mince, too), served with fresh cucumber salad (a household favourite), and followed by a bowl of fruit salad. A simple meal and a guaranteed champion meal.
Salt, pepper and celery squid with Salsa Maro, followed by Lamb Kebabs served with Tzatziki, roasted pepper salad and saffron rice. Freshly churned Greek yoghurt ice cream with toasted nuts and dark honey.
Egg Fettuccine alla Carbonara, embellished with fresh Swiss Chard. No lamb, not even lambs lettuce. All growth is pretty slow this year, lacking warmth and sunshine, but the Swiss Chard is doing great.
- Menu plan Monday for the week of June 11, 2012 (knittingzeal.typepad.com)
- What’s In Your CSA & How Do You Cook It!- Spring (farmfoodieandfitness.com)
- Curried Swiss Chard and Lentil Stew (bamitbach.wordpress.com)
- Swiss Chard in a Container Garden? (pm27.wordpress.com)