Lamb

Sunday for dinner, we had lamb two ways: on the grill and baked.

To give dinner a Greek theme, I made baklava and tzatziki.

The recipe I use for baklava can be found here. I use almonds.

For the tzatziki, this was my recipe this time:

2-3 cloves garlic, minced
1 cucumber, halved, seeded and finely diced
1 to 1-1/2 cups plain Greek yogurt - my favorite from when I lived in Greece is Fage
dill to taste, probably about 1/4 to 1/2 tsp


Mix the above together, tasting after adding dill.

There was a lot of lamb leftover. Grandma pressure cooked it on Monday to remove the bones and fat.

Then I made a curry.

1 sweet potato, cut into 1/2" chunks
2 large carrots, cut into 1/4" slices
1 cup of rice cooked with 2-1/2 cups water (I used Bob's Red Mill wild & brown rice mix)
about 12 oz lamb, shredded
1-2 Tbsp sweet curry powder (I use one from Penzey's Spices), to taste

In a large saucepan, cook the potato, rice and carrots until most of the liquid is absorbed. Then stir in the lamb and curry powder. You may need to add in more water if the rice isn't quite done. Cook until the lamb is warmed through.

Oh yeah...

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Lamb stuffed mushrooms

Lamb tartare? No, silly, it's the fixins for lamb stuffed mushrooms, from one of my favorite blogs Farmgirl Fare. This blog is about a woman, Susan, who moved from California to rural Missouri, from owning a bakery to owning a sheep farm. Here's today's version of the recipe, which changes every time I make it:

1 lb of ground lamb from Raised Right Meats (one of the booths at the Springfield Farmer's Market)
1/4 of a large yellow onion, chopped
2 oz feta cheese, crumbled
8 oz large mushrooms, rinsed, the stems pulled out and diced
1/4 c parsley, chopped
couple Tbsp greek oregano, chopped
Salt and Pepper to taste

Last time I made them, I didn't have lamb so I used ground pork and omitted the feta. Afterward, I though cheddar would have been tasty with pork. The first time I made them, I left out the herbs because I didn't have any fresh.

Mix all the ingredients together, form into loose meatballs and press onto the top of each mushroom. Bake at 400 for 30 minutes.

I use an 9x9 glass baking dish, sprayed with olive oil.

The largest mushrooms I could find at the store were still pretty small, so there ended up being 5 meatballs, too.

Eating them with leftover grilled potatoes and onions, and a spinach/mixed greens salad from the garden.

I had a short bike ride today. My legs were really tired for some unknown reason, so I rode 1.75 miles in 11.5 minutes. About 9.05 mph.

I also have some harvest update numbers. Sunday we got
3 oz of strawberries

Today:
2 oz mixed greens
2 oz spinach
1/4 c curly parsley
1/8 c greek oregano

Totals to date:
Strawberries: 27 oz
Spinach: 15 oz
Mixed greens: 6.5 oz
Curly parsley: .75 cups
Greek oregano: .125 cups

When I go grocery shopping this week, I'm going to try to remember to write down how much these items cost at the store, and then update my "savings" whenever I update harvest numbers. I want to see which items are most cost effective.

The hardest part is bringing the produce inside and weighing it prior to eating it. I'm known for standing in the garden and munching on tomatoes...

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