Ingredients
Units
Scale
Lamb and Marinade:
- 3 - 4 lb. lamb
- 1 tbs. capers - plus 1 tbs. caper juice
- Juice of 1 lemon
- 3 cloves of garlic - chopped
- 1/2 cup Italian parsley - chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 2 tbs. olive oil
Tzatziki Sauce:
- 2 cup sour cream
- 2 kirby cucumbers
- 3 cloves garlic
- 1/4 cup Italian parsley
- 1 - 2 tbs. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Black Olive Orzo:
- 1 lb. orzo
- 2 - 6 oz. cans of California Black Ripe Olives - pitted (one can chopped and one can left whole)
- 29 oz. can of crushed tomatoes
- 1/2 cup Italian parsley - chopped
- 2 tbs. capers - plus 1 tbs. caper juice
- 1/2 cup fresh basil - chopped
- 3 cloves garlic - chopped
- 5 vine ripe tomatoes - diced
Salad:
- 1 bunch of baby spinach
- 1 bunch of Italian parsley - chopped
- 1 head of lettuce
- 1 cucumber - sliced thin
- 1 bunch of radishes - sliced thin
- 1 red onion - sliced thin
- 8 oz. piece of feta cheese - crumbled
- 6 oz. can of California Black Ripe Olives
Salad Dressing:
- Juice of 1 lemon
- 3 tbs. white vinegar
- 1/4 cup of olive oil
- 1 tsp. sugar
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
Instructions
Lamb and Marinade:
- Combine all of the ingredients for the marinade in a small bowl.
- Rub the marinade all over the lamb and into the lamb crevices.
- Place the lamb in a baking dish and refrigerate for at least one hour or up to overnight.
- Preheat Oven 350 degrees F.
- Bake the lamb for 1 1/2 to 2 hours or to your desired doneness.
- Let the lamb rest about 8 – 10 minutes before slicing.
- Serve with fresh pita bread.
Tzatziki Sauce:
- Combine all of the ingredients for the Tzatziki sauce in a blender and blend to desired creaminess.
Black Olive Orzo:
- Heat a large frying pan with the olive oil. Add the chopped garlic, parsley, basil and capers. When the garlic is fragrant add the diced tomatoes. Cook until the tomatoes soften over a gentle heat. Add the crushed tomatoes and simmer on a low, gentle heat. Add the seasonings and the olives and continue to cook on a low, gentle heat.
- Prepare the orzo as directed. Drain the orzo; add to the tomatoes and toss.
- Serve with a drizzle of olive oil.
Salad and Dressing:
- Combine all of the ingredients for the salad and toss.
- Prepare the dressing and serve.
- Prep Time: 15 minutes
- Cook Time: 2 hours
