CUCUMBER SAUCE FOR FISH, LAMB, OR TOMATOES

1/2 cup sour cream

1 teaspoon sugar

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon prepared horseradish

2 tablespoons lemon juice

1 cucumber sliced thin

1 small onion sliced thin and separated into rings

Blend sour cream with sugar, salt, pepper, horseradish and lemon juice.

Pour over cucumber slices and onions, toss and chill for 1 hour.

Can be stuffed in tomatoes, but we usually eat this, as is, with lamb.

We ALWAYS use this with fish and lamb. We like the citrus taste.

Kay Cooke

LLAMB KABOBS WITH SALSA VERDE

2 1/2 pounds spring lamb loin or lamb tenderloin, cut into 1-inch cubes

12 bamboo skewers, soaked in water for 30 minutes

3/4 cup fresh chopped parsley

3 tablespoons fresh chopped chives

1/2 teaspoon fresh chopped thyme

1/2 teaspoon chopped fresh oregano

3 tablespoons chopped capers

1 shallot, minced

1 teaspoon lemon zest

1 clove garlic, minced

3 tablespoons lemon juice

1/3 cup extra virgin olive oil

lemon wedges to garnish

Thread the lamb onto the skewers, distributing evenly.  Brush with olive oil.  Set aside.

To make the salsa verde, mix together the parsley, chives, thyme, oregano, capers, shallot, lemon zest, garlic, lemon juice, and extra virgin olive oil.  Season with salt and pepper.  Use within one hour.

Preheat outdoor grill.  Grill the lamb skewers until golden on one side, 3-4 minutes.  Turn the lamb skewers and continue to cook until medium rare, 3-4 additional minutes.

To serve, place the skewers on a platter and drizzle with salsa verde.  Garnish with lemon wedges. Serves 6AMB KABOBS WITH SALSA VERDE

2 1/2 pounds spring lamb loin or lamb tenderloin, cut into 1-inch cubes

12 bamboo skewers, soaked in water for 30 minutes

3/4 cup fresh chopped parsley

3 tablespoons fresh chopped chives

1/2 teaspoon fresh chopped thyme

1/2 teaspoon chopped fresh oregano

3 tablespoons chopped capers

1 shallot, minced

1 teaspoon lemon zest

1 clove garlic, minced

3 tablespoons lemon juice

1/3 cup extra virgin olive oil

lemon wedges to garnish

Thread the lamb onto the skewers, distributing evenly.  Brush with olive oil.  Set aside.

To make the salsa verde, mix together the parsley, chives, thyme, oregano, capers, shallot, lemon zest, garlic, lemon juice, and extra virgin olive oil.  Season with salt and pepper.  Use within one hour.

Preheat outdoor grill.  Grill the lamb skewers until golden on one side, 3-4 minutes.  Turn the lamb skewers and continue to cook until medium rare, 3-4 additional minutes.

To serve, place the skewers on a platter and drizzle with salsa verde.  Garnish with lemon wedges. Serves 6

Lamb Chops with Herbs de Provence

Lamb chops, cut 1-inch thick

Garlic cloves, peeled and cut in half

Olive oil

Kosher salt 

Freshly ground black pepper

Herbs de Provence

Rinse the lamb chops and pat dry.  Rub chops with cut garlic and then olive oil on all sides.  Sprinkle with salt, pepper, and generous amount of Herbs de Provence on all sides.  Place chops on a plate or baking dish and cover tightly with plastic wrap.  Refrigerate for several hours or overnight.  Remove chops from refrigerator.  Heat a heavy, ovenproof skillet (cast iron is best) and add a small amount of olive oil.  Sear lamb chops briefly, on both sides, and place the skillet in oven until internal temperature of chops reaches 135 degrees, for medium-rare.  Remove and let rest for 5-10 minutes, for the juices to redistribute, before serving.