When I was a little girl, my grandparents lived in Manhattan. I’ll never forget Thanksgiving one year when I was about 10 years old. My parents and I went into the city for the holiday… you know the best meal of the year? Turkey, stuffing, all the great sides and pie… stuffed till you can’t move. You know… that holiday! Imagine my dismay when my grandfather announced we were going to the Greek restaurant in their neighborhood for dinner. What?! Greek food for Thanksgiving? I might have even cried. Even at that young age, I knew the importance of the Thanksgiving feast.
Greek food is a favorite in our house. I’m sharing this story because quite often when I make Greek food, I crack up thinking of my disappointment. At 10 years old, the words “pass the spanakopita” aren’t singing to you on Thanksgiving. This rosemary lamb does sing when matched with a greek salad, creamy tzatziki & grilled eggplant slices all stuffed into a warm pita. It’s a feast I’m happy to receive… just not on Thanksgiving.
INGREDIENTS (Serves 4-6)
- 2lbs boneless leg of lamb – cut into cubes, fat removed
- 4 tbsp fresh rosemary leaves
- 5 cloves of garlic
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil
- Kosher salt & pepper
- Pinch of red pepper flakes
Put the lamb in a large bowl. Toss all the remaining ingredients into a food processor, run until smooth. Pour over the lamb and combine. Cover and place in the refrigerator for at least 4 hours, preferably overnight.
Preheat the grill. I use metal skewers. If you use wooden skewers, you will need to soak them in advance. Skewer the lamb and discard the marinade. Grill turning on all sides for about 7-9 minutes for medium/medium-rare.
Here’s a peek at what our Greek dinner looked like:
* There are so many things you can serve with this lamb. A greek salad is a must, and I love the combination of the grilled eggplant with the lamb, but feel free to grill-up your favorite veggies. Red peppers and red onion slices would be delish. This would be equally yummy served simply with roasted potatoes or rice. My tabbouleh would also go perfectly.