Signature Dish of Debra Fritz

Lamb

I used about 6 pounds of boneless leg of lamb and trimmed it up, then cut into small cubes, but you can also use this on a boneless leg of lamb that has been butter flied or cut into steaks.

Marinade
Fresh garlic, rough chopped, about 8 cloves
Fresh Rosemary, rough chopped, about 1/4 cup
Fresh Thyme, rough chopped, about 1/4 Cup
Fresh mint leaves, about 1 1/2 cups, torn into pieces
About 1/4 Cup of red wine vinegar
About 1/4 Cup olive oil
Salt & Pepper
3 TBS Penzey's Greek Seasoning

I let the lamb marinate in this mixture for 2 days, then placed 3- 4 pieces on (pre-soaked) small wooden skewers. These were bbq'd for just a few minutes,but the coals were verry hot, so they were cooked more than I would have preferred. They should be charred on the outside and pink in the middle.

Dipping Sauce
1 1/2 lbs of Crema Mexicana, super thick Mexican Sour Cream*
juice of 1/2 lemon
1 large cucumber, peeled and seeded
Fresh mint leaves
Salt & Pepper

Peel and seed cucumber and rough chop. Chop mint leaves to break them up. Place cucumber and mint leaves in food processor, and process until finely chopped.

Put into a strainer and allow to drain for at least 30 minutes, then gently squeeze out remaining liquid. You can use cheese cloth or your hands. Stir into Crema Mexicana. Add lemon juice, salt & pepper. Allow to chill overnight.

I made the dipping sauce Friday morning, and served it Saturday afternoon. By then, the flavors had really blended well.

Crema Mexicana: I purchase this, fresh, from the Deli counter at a local Mexican Supermarket. It is much thicker and richer than regular sour cream. Since I am not a yogurt lover, I prefer this, but I'm sure plain yogurt could be used instead.

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