Recipe Courtesy of Barefoot Contesa
• 4 pounds top round lamb (or use the leftover lamb from Roasted Lamb and Potatoes)
• 2 tablespoons minced garlic (4 to 5 cloves)
• 2 tablespoons minced fresh rosemary leaves
• 4 teaspoons minced fresh thyme leaves
• 1/2 cup mild olive oil
• 1/2 cup dry red wine
• 4 tablespoons red wine vinegar (I didn't have red wine vinegar so I used apple cider vinegar instead)
• Kosher salt
• 4 small red onions
• Wooden skewers
For the sauce:
• 1 cup good chicken stock
• 1/2 cup good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon minced fresh rosemary leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done.
For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
**I didn't prepare the sauce, I used the leftover tzatziki sauce for the recipe I posted earlier.**
Baked Macaroni and Cheese
Recipe Adapted from Alton Brown
• 1/2 pound penne macaroni (1 box)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk (I used skim)
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 8 ounces sharp cheddar, shredded
• 4 ounces pecorino romano, shredded
• 1 teaspoon kosher salt
• Fresh black pepper
• 3 tablespoons butter
• 1 cup wheat bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.