Grilled Lamb With Fresh Herbs

Grilled Lamb With Fresh Herbs
Served With Couscous & Flatbread
Difficulty: Easy

Serve On A Bed Of Couscous & Flatbread

 Ingredients
2 lbs. boneless leg of lamb (butterflied)
1/3 cup plain Greek yogurt
1 1/2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh marjoram, chopped
1 tbsp fresh mint, chopped
1 tsp sugar
1/2 tsp salt
pepper

Directions
Butterfly the leg of lamb to make sure it's the same thickness throughout.  Score the lamb crisscross.  In a small mixing bowl; add the rest of the ingredients and whisk.  Coat the lamb in the marinade all over and in the crisscross crevasses.  Place in refrigerator 5-6 hours to marinade.  Let it sit out for 1 hour before grilling.  Grill 5 minutes on each side, depending on the thickness.  Best served medium to medium rare.  Let stand for at least 5 minutes before carving.
Serves 6

 

Grilled Ranch Chicken With Bamboo Rice

Grilled Ranch Chicken With Bamboo Rice
Difficulty: Easy

Ingredients
4 boneless, skinless chicken breasts
1 cup bamboo rice (Found at Whole Foods)
2 cups chicken broth
Marinade For Chicken
Ingredients
1/2 cup ranch dressing
juice of 1 lemon
3 tbsp olive oil
1 tbsp garlic minced
salt
pepper
Garlic Parsley Oil
Ingredients
1 tbsp garlic minced
1/4 cup olive
1 tbsp clarified butter (Ghee)
1 tbsp parsley minced
1 tbsp lemon juice
salt
pepper

Directions
In a bowl, mix all the ingredients for the marinade.  Place chicken in a plastic freezer bag with the marinade and put in the refrigerator for at least 3 hours.
Grill chicken until done.  For the bamboo rice, place 1 cup of rice in a pot and 2 cups of chicken broth.  On medium heat let it come up to a boil, reduce heat to low and put the lid on, and cook until all water is absorbed, approx., 20- 25 minutes.  Turn of heat and keep lid on and let it steam for another 15 minutes.  To make the oil drizzle, in a small pot add all the ingredients on low simmer and cook for 10 minutes until garlic becomes tender, be careful not to let it brown.  In a serving dish add some bamboo rice, sliced grilled chicken breast and drizzle with the garlic parsley oil.
Serves 4

 

Herb Quiche With A Spring Salad

Herb Quiche With A Spring Salad
Difficulty: Easy

Serve With A Spring Salad!

Ingredients
1 1/2 cups ricotta cheese
1 cup monterey jack cheese shredded
1/2 cup parmesan cheese grated
6 eggs
1/2 cup heavy cream
1/2 cup whole milk
1/4 tsp fresh grated nutmeg
1/2 tsp salt
1/4 cup chives, minced
2 heaping tbsp of fresh herbs
Directions
Place all ingredients except herbs into a mixing bowl, whisk until well incorporated.  Place mixture in a already blind baked pie dough in a spring form pan.( Recipe below).  Sprinkle the herbs on top of the mixture,  Bake at 350 degree F for 50 minutes until center is set.  Cool for 45 minutes before you slice.
Serves 6

Ingredients for Pie Crust
2 cups OO flour
1 stick of shortening (1 cup) cubed
1/4 to 1/2 cup cold water
pinch of salt
1 tsp sugar
Directions
Place flour and shortening, salt and sugar in a mixing bowl, cut in shortening with a pasty cutter or fork.  Drizzle in cold water slowly and mix well, it should start pulling away from the bowl. Form a disk shape, wrap in plastic wrap and place in refrigerator for at least 1 hour.  Roll out dough on a floured surface to fit a 9 inch spring form pan.  Blind bake crust at 350 degrees F for 20 minutes.