THE GOH TO

View Original

Mediterranean Mix

Even though my diet consists mainly of lean meats and seafood, I've been on a bit of a red meat kick lately.  So, I try to balance out the meals with a lot of fresh produce and make sure everything is as close to farm-to-table as possible.  Over the weekend I picked up this rack of lamb from the farmer's market, and when my initial idea of a pistachio-crusted rack of lamb was vetoed due to the overwhelming price tag of some raw pistachios, I opted for more Mediterranean flavors.  I prepared a fresh Greek salad of tomatoes, red onions, cucumbers, and feta, along with tzatziki and grilled pita to go with these simple salt and pepper-seasoned lamb pops.  I'm all about taking shortcuts so everything was prepared in under an hour.  The secret with a meal like this is all about the art of multi-tasking and preparation.  Here are the three components to this light Mediterranean mix.

--

Lamb Chops

1 rack of lamb, separated

Salt and pepper, to taste

Trim lamb, removing any tough tendon or cartilage.  Separate the rack between each bone into individual lamb chops.  Season each side with salt and pepper.  Heat a non-stick skillet on medium-high, add a touch of olive oil, then add lamb.  Sear each side for 3 minutes for medium-rare.  Serve with Greek salad and Tzatziki.

--

Greek Salad

1 English cucumber

2-3 vine ripe tomatoes, sliced into half moons

1/4 small red onion, sliced into rings

1/4 teaspoon dried oregano

1/2 teaspoon lemon juice

1/2 tablespoon Olive Oil

2 oz of Feta cheese, cut into cubes

Salt and pepper, to taste

Kalmata olives (Optional)

Combine cucumber, tomatoes, onions, (olives), salt and pepper, oregano, lemon juice, and olive oil in a large bowl. Toss with salad forks until all ingredients are incorporated. Top with feta cheese and another dash of pepper.

--

Tzatziki

1 cup of whole milk Greek yogurt

1 whole English Cucumbers, seeded

** 2-3 cloves of garlic

1 tablespoon lemon juice Salt and pepper

1 tablespoon Fresh dill

**If you have some time, grate and then strain cucumbers in a cheese cloth for a creamier result.  In a food processor, combine yogurt, cucumber, garlic, lemon, salt, pepper, dill. Blend until creamy.  Serve with warm pita.