First off, as a sort of appetizer, we purchased a small wedge of what can only be described as some of the best cheese I have ever had. I was perusing the cheese area with the intention of picking out a decent brie or Camembert when I began talking with David, the cheese-monger and a random guy with his wife and son who was picking out several cheeses. After a brief chat and finding out that if I wanted a good mellow brie I "just had to try" this one which was "wicked good" I knew what I needed. We ended up with a wedge of Brillat Savarrin Triple Creme Cow's Milk Cheese. So good. Almost like butter smooth. :-) And at only $30.99/lb very affordable ;-) (the wedge was only 0.13 lbs)
Next up was dinner ... Dill Lamb Shish-Kabobs
Ingredients
- 1 lb lamb shoulder cut into cubes
- several sprigs fresh dill, minced
- 1 tbs chopped garlic
- 1 container plain yogurt (unsweetened)
- 3 cp chopped veggies (cherry tomoatoes, bell pepper, onions, mushrooms)
- olive oil
- salt + pepper
Steps
- marinate the lamb in the yogurt, garlic, dill, salt and pepepr for 2+ hours
- chop veggies and coat with olive oil salt and pepper for 30+ minutes
- thread onto skewers and grill over a medium fire for 12-15 minutes turning occasionally
- serve over rice
I thought the lamb turned out really well considering I don't cook it very often and I wasn't following a specific recipe. Next time I would try some minced mint and lemon juice instead but the dill was very good and not overpowering like I feared it might be. Also, I made a couple yogurt based sauces w/ some leftovers (didn't need as much yogurt as I thought). One had paprika + cumin + cayanne pepper and the other had some more dill, lemon juice and garlic.
