DrMike
Ballistician
- Nov 8, 2006
- 37,312
- 5,978
My turn to cook this evening. Busy day, but I did manage a meal. Greek Lamb and Red Potato Lollipops.
Greek Lamb:
Crushed 2 cloves of garlic in about 4 tablespoons of extra virgin olive oil. Mixed in the juice and zest of one lemon. Rubbed the leg with the mix. Cut four cloves of garlic into slivers, piercing the leg and inserting the garlic, alternating with sprigs of rosemary. Ready for the Traeger. About 1 1/2 hours at medium temperature, pushed up to high for about 20 minutes.
Red Potato Lollipops:
Red new potatoes (we prefer these to yellow new potatoes), cut in two. Two sprigs of rosemary and about eight sprigs of fresh oregano minced. Add two cloves of garlic chopped fine and about 1/2 cup of extra virgin olive oil. Salt and pepper to taste. Toss the potatoes and skewer on bamboo that has soaked in water all afternoon. About an hour on the Traeger with the Lamb (at least until the skin is tender and pierces easily). When served, provide a mix of 1/2 freshly grated Parmesan and crushed Pistachios.
Enjoy. There was enough for my wife and I and plenty for dinner tomorrow (so long as I make some more potatoes and perhaps a green salad).
Greek Lamb:
Crushed 2 cloves of garlic in about 4 tablespoons of extra virgin olive oil. Mixed in the juice and zest of one lemon. Rubbed the leg with the mix. Cut four cloves of garlic into slivers, piercing the leg and inserting the garlic, alternating with sprigs of rosemary. Ready for the Traeger. About 1 1/2 hours at medium temperature, pushed up to high for about 20 minutes.
Red Potato Lollipops:
Red new potatoes (we prefer these to yellow new potatoes), cut in two. Two sprigs of rosemary and about eight sprigs of fresh oregano minced. Add two cloves of garlic chopped fine and about 1/2 cup of extra virgin olive oil. Salt and pepper to taste. Toss the potatoes and skewer on bamboo that has soaked in water all afternoon. About an hour on the Traeger with the Lamb (at least until the skin is tender and pierces easily). When served, provide a mix of 1/2 freshly grated Parmesan and crushed Pistachios.
Enjoy. There was enough for my wife and I and plenty for dinner tomorrow (so long as I make some more potatoes and perhaps a green salad).