~ Dicentra 'Gold Heart'_________________
LAMB KABOBS WRAPPED in PITA
~ 'Guilt free' delicious choice for the holiday weekend
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1 1/2 lbs. boneless leg of Spring lamb, cut in cubes
1/3 cup extra-virgin olive oil
2 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh oregano
2 cloves minced garlic
juice and zest of 1 fresh lemon
1 tsp. coarse salt
1 tsp. freshly ground pepper
1 cup plain yogurt
1 clove minced garlic
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh oregano
1 Tbsp. fresh lemon juice
4-6 large pitas
Tabbouleh (Tabouli)
- Place lamb in large bowl. Combine olive oil, thyme, oregano, garlic, lemon juice, zest, and salt & pepper. Toss with lamb and marinate for several hours.
- Combine yogurt, garlic, thyme, oregano and lemon juice. Set aside.
- Thread lamb cubes on skewers. Broil or grill about 4-5 minutes on each side for medium-rare.
- Meanwhile, toast pitas lightly on the grill until warmed.
- Remove lamb from skewers and place on Tabbouleh. Drizzle with yogurt dressing and wrap firmly into a roll. (4-6 servings)
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TABBOULEH (TABOULI)
1 cup fine bulgur or cracked wheat
1 cup chopped Italian parsley
1 seeded and chopped English cucumber
1 minced onion
3 chopped scallions
2 chopped and seeded Roma tomatoes
2 Tbsp. chopped mint
1 clove minced garlic
1/2 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
12 chopped black olives
- Soak cracked wheat in water to cover for 20 minutes. Drain any water that has not been absorbed.
- Add parsley, cucumber, onion, scallions, chopped tomatoes, mint, garlic, lemon juice and olive oil. Mix well. Add chopped black olives and let set for 2 hours for flavors to meld.
Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.
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