Because the Mediterranean contains many cultures in close proximity, national cuisines have influenced each other over the centuries. In common they share a love for healthy colorful ingredients, a wide use of seafood, grilled lamb, cheeses, olive oil, olives, and flavorful breads.
The Mediterranean diet is healthy, and equally as beneficial for well-being is the custom of long family meals taken together and enjoyed with good wine.
Traditionally, lamb has been served at Easter, Passover, and in general in spring in many cultures around the world. This grilled lamb salad is a substantial meal in itself. An easy to prepare light desert, and suggested wine pairing follows:
Ingredients:
1 lb. cubed lamb sirloin
9 T. good quality olive oil
2 cloves garlic, minced
1 T. dried oregano
1 T. dried basil
Salt and pepper to taste
4 cups baby spinach
1 cup crumbled feta cheese
1 small basket ripe cherry tomatoes
1 cucumber, peeled, seeded and sliced
2 T capers
1 cup pitted Kalamata olives
2 T red wine vinegar
2 T finely chopped mint
Instructions:
Place the cubed lamb, one-third of the oil, oregano, basil, garlic, salt and pepper into a bowl. Mix well to coat the lamb with the spices and oil. Cover and refrigerate for at least 3 hours, or overnight.
-Preheat grill. Arrange lamb on skewers and grill, turning occasionally, until medium. Set aside on a plate.
-For the dressing whisk together 6 tablespoons of oil, vinegar, mint, salt and pepper.
-On four plates arrange the spinach, feta, tomatoes, cucumbers, capers and olives, top with the cooked lamb, and drizzle the dressing over each salad. Serve with crusty warm rolls or scalloped potatoes. And lemon bars for desert.
Lemon Bars:
Crust:
1 cup butter
1/2 cup powdered sugar
1/2 tsp salt
2 cups flour
Filling:
4 beaten eggs
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup fresh lemon juice
Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
Directions:
For the crust: Preheat oven to 350 degrees
Beat the butter and powdered sugar until smooth. Add the salt and flour and mix well. Press into a greased 9 x 13 pan and bake 20 minutes.
While the crust is baking, mix the filling ingredients together, then pour onto hot crust and bake an additional 20-minutes until set. Remove from the oven and cool.
Mix the powdered sugar and lemon juice glaze ingredients together until smooth and drizzle over top of lemon bars. When set, cut into 15 squares.
Wine pairing suggestion: Syrah 2005 Sonoma County from Tamayo Family Vineyards: http://tamayofamilyvineyards.com
This delectable Syrah won the Double Gold Best of Class winner at the 2008 North of the Gate Wine Competition. 91 points from Wine Enthusiast Buying Guide August 2008. Gold Medal from Best of Appellation Awards. Silver Medal from San Francisco Chronicle Wine Competition 2008. Silver Medal from the World Wine Championships 2008.
