BSK found a lovely, grass-fed, organic New Zealand boneless leg of lamb. A great product, juicy and full of flavor. BSK knew what to do with it. First, BSK butterflied it so it would lie flat with both thick and thin pieces. Done this way and broiled or grilled, there are rare, medium and well-done slices. Makes everyone happy. BSK marinated the lamb for a few hours in a mix of olive oil, onions, garlic, and herbs. When it came out of the oven broiler it had a delicious thin crust. When BSK made this dish a few years ago, BSK accompanied it with a Greek Avgolemono sauce (a kind of thin, lemony hollandaise). This time, BSK asked HG to make yogurt sauce as a side dish (Greek yogurt mixed with olive oil, lemon juice, cumin, salt, pepper, Spanish pimenton, crushed garlic, zaatar and a pinch of sumac). The lamb and sauce were served with orzo mixed with fried onions, mushrooms and chopped parsley. Broiled Kumatoes added a burst of color. HG/BSK drank a bottle of Italian Nero D’Avolo. The meal was a celebration of HG/BSK’s life together.
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