This is a great weeknight meal that tasted delicious. We found some terrific mint cous cous at Whole Foods, lamb was on sale, figs were ripe and the dinner just came together. It's been boiling hot here, so I've had no desire to cook in a hot kitchen. If only we'd gotten the Green Egg years before, I would have been happy to cook during the hot, summer months! The star of this meal in my opinion was the grilled Halloumi, a cheese from Greece which is somewhat like mozzarella in texture when melted, but with more of a briney flavor like a feta. It's made from sheep's milk and it fries nicely in a pan or goes great on the grill. It the perfect gluten free alternative from breaded fried mozarella too.
We marinated the lamb in 4 tbs olive oil, two minced garlic cloves, 2 sprigs chopped rosemary, and about 2 tbs Cavendar's Greek Seasoning overnight.
We then assembled the kabobs with halved figs and onions, grilled on the Big Green Egg with a thick slice of Halloumi cheese for about 15 minutes at 300 until medium, served with the cous-cous and some kale salad. Easy, fast and simple!
mmmmmmm. Lamb and figs. Hey Tracy, this is fellow AFBA Christy from epicuriosities.com. I am helping Cooking Planit, an Austin based website with a launch party on August 29th. Would love for you to come. If you are interested please email your contact info to firstname.lastname@example.org and I will put you on the invite list. Cheers!ReplyDelete