Saturday, October 24, 2009

A Quick Culinary Trip to the Mediterranean

Naw, we didn't really go anywhere. I just felt like putting together a Mediterranean platter for dinner. Highlighting this meal was a lamb roast subtlely smoked on the grill to medium rare. Paired with my homemade Baba Ghanouj (grilled eggplant, tahini sauce, lemon juice, garlic and salt, Tzatziki Salad (greek yogurt, cucumber,garlic, mint, dill, lemon juice, olive oil and salt), lettuce and tomato salad, and pita bread.

See below Flickr link for additional photos.

Flickr photo set


Tzatziki prep = greek yogurt 1 cup, 2-3 garlic cloves finely minced, 1-2 tbl fresh lemon juice, salt to taste, 1/2 cucmumber thinly sliced seeds removed, 1 tbl olive oil, 1 tbl mint leaves minced, 1 tbl dill or 1 tsp dried. Correct salt and lemon juice to taste.

Baba Ghanouj- two eggplants wrapped in foil and placed directly on hot coals. Rotate over coals every 3-4 minutes til all sides complete. Remove from foil and place over grate to cook another rotation of 3-4minutes per side.

Remove from grill and allow to cool to touch so you can remove the charred skin.

Process eggplant in food processor with 2 tbl tahini sauce, 2-3 minced garlic cloves, 1-2 tbl lemon juice, salt to taste.

Lamb Smoking on Grill. Goal is an internal temp of 120 for medium rare.

Medium Rare Lamb Roast

Lettuce and tomato salad

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