Thursday, June 22, 2006

Boneless Leg of Lamb revisited!

Dinner was sauteed mushrooms, red onion pieces, garlic, oregano, leftover cubes of lamb with lemon juice, reduced chicken stock and a splash of Balsamic vinegar served on a pita with Tzitzaki with cucumber, red onion and dill. We had Couscous salad with olives, green pepper, celery, roasted red pepper, and chopped Campari tomatoes, dressed with a lemon parsley vinaigrette and sprinkled with sun-dried tomato flakes!

Simple, quick and fresh tasting! Excellent was the compliment!

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