This year's lamb just got back from the butcher. This is one of my favorite things to do with it

Gorgeous dish, lovely and fresh, the lemon oil gives a subtle flavour that is to die for. Everyone always says it looks and tastes great. Easy to double for a BBQ or party and using corn based couscous makes it gluten-free

I am still off my feet, but yesterday both Tony and Sho were busy until later in the evening. I got very hungry and I wanted to have something simple but tasty I come up with this.I had mashed potatoes left and was not very hungry the day before, I needed something that I could do quick and easy myself other than another bowl of porridge. I only wished I had fresh spinach as well.This meant not much stress standing up on my body either. Not any cutting other than the cutting out with cutter (I cut portions with pizza wheel) and the breaking of an egg and my grill was easy to reach and I not needed to bend. I have not cooked for a while because of my fall other than heating up mainly soups that I made and had frozen .It felt really good.

We had excellent greek lamb chops at a restaurant with the impossible name of Mediterranean Exploration Company, and as we raise our own Dorper Breed lambs, we grilled ours like I think they did when I got back home.The lambchops were the equivalent of tomahawk steak cuts, from the best part of the rack of lamb with the longest rib bones, cut one inch thick. Mutton was used, not lamb, so the chops were bigger. We soak mutton in yoghurt, herbs and lemon juice to marinade till tender and the flavor is mild just like young lamb. Serve with home made pita bread.My easy pita recipe is here in cookpad.

I could never figure out how to cook those thin pork chops that were always on sale at my local meat counter. Finally I got a basic recipe from my Aunt Rita and "jazzed" it up a bit. All I hear from my family is silence when I serve these. Even my picky toddler asks for seconds!

The minted lamb steaks in the shops at BBQ time were horribly expensive, low quality and the glaze burned before the steak was cooked - so I made my own and we all like it better - it's very popular when we have friends for BBQ and too make it go further I cube the steaks and put with onion on a skewer for minty lamb kebabs

As Beyoncé Etta James once sang, At Last. At long last, I can use the word spatchcock.Spatchcocking the chicken cuts down on the cooking time, and offers linguistic joy! An old friend of mine used to make compilations of ska punk cover versions, called Spatchcock (vol.1, 2 etc.). I hope that this meal lives up to the genius that is I Fell Asleep on My Arm by the Aquabats.The chicken is simple but full of flavour. Using the pan juices to cook the cous cous adds all the colour and flavour you could hope for. The simplicity if these parts allows you to have some fun with corn on the cob, rather than just contenting yourself with slathering butter on it.I first had corn like this from Eat Drink Love Taco in St Kilda, Australia. On the off chance you’re near there, please get a steak and chorizo burrito and tell me how it was. If I could get it shipped 10000 miles to me, I would. Tex Mex heaven.

A classic dish that everyone loves and we often enjoy on Sundays! Made with simple ingredients.P.S. Posting this today so you have time to make it by Sunday if you want!

A rack of lamb is usually two and a half pounds, because the delicious ribs have been trimmed off by the butcher. With the ribs left on, it is around five pounds. A single lambchop is a half pounder, a pound with the rib left on.Like fancy steak houses who serve Tomahawk steaks with the the beef ribs left on the T Bone steaks, for Superbowl Sunday, I am grilling lamb chops with the whole ribs left on, sliced into one inch thick lamb chops, Tomahawk style.I am sure your butcher will be happy to provide you with this cut of meat for parties.Dorper lambs are the only lambs that dont turn gamey when older, they can be called lambs for two years, other lambs one year, then classified as mutton.

Years ago, two greek sailor friends started a restaurant from their basement apartment, served dinner up the stairs, outside. They didn’t speak enough english yet, so I made pictures of their dishes, with the name of the dish, ingredients and price, and we made a photo album as the menu for each table. I got to taste all their specialties, this is one of my favorites. Comes with home made tzatziki sauce, made from yoghurt, garlic, pickle and mint in five minutes. Serve with olives, pita bread and cold greek white wine, Retsina.

My mother made the best cornbread dressing I have ever eaten. This is my version of her recipe. She never wrote it down and cooked everything from scratch ♥️#givingthanks