Lamb Kebabs & Tzatziki
april 5, 2014

We're back from a week in the UK and I am returning to some old British favorites. Stephanie Alexander is actually Australian, but this book follows the seasons of England and appears to be published there as well, which is a good enough connection for me.

No produce box for us this week, so I'm cleaning out the fridge and freezer. There is some frozen lamb stew meat and I can handle a trip to the store for  Greek yogurt, pitas and a cucumber. Best of all, mint and lemons are ready to harvest from my garden.  

The weather is beautiful, clear and at least 65°. We'll make the Tzatziki on p 272, prep the lamb for Indian Spiced Kebabs on p 402 of Hugh Fearnley-Whittingstall's River Cottage Meat Book and fire up the grill. 

--- After dinner follow up:

While waiting for the coals to turn white (I use a chimney starter and newspaper to light my fire, it is the only way), my son lit the bag of remaining charcoal on fire. I guess that's what I get for taking my eyes off  a 6 year old boy near a flame, even if only for a few seconds to pull some weeds. Luckily my daughter had the sense to turn on the hose. He was shocked by how quickly it lit and spent the next 30 minutes inside the house sobbing. Lesson learned? I hope so.

Dinner outdoors on the picnic table is always delicious, no matter how the food turns out. In this case, the lamb was a bit tough, but the tzatziki and pitas warmed on the grill were delicious! We grilled up some spring asparagus, too. Tasty, but I prefer mine steamed. I think what I really wanted was Souvlaki, which is on p 401. Maybe we'll try again next week.