Grilled Lamb Loin...

Today is our anniversary, so I thought I'd do something a little special... Grilled, marinaded loin of lamb, cous cous, and some sauted green beans.

As a side note, lamb really should be served medium rare to rare. It is delicious and tender this way.

Marinade:
1/3 c balsamic vinegar
1/3 c olive oil
4 long sprigs Rosemary
4 cloves garlic, minced
salt
pepper

Trim the lamb and butterfly it so that it lays fairly flat and is cut fairly even, about 1-2" thick.
Place it into the marinade for up to 4 hours, turning every hour or so.

Heat the grill to about 250-300 degrees, and place the lamb onto the grill.

Let sit about 8 minutes, then turn 40 degrees clockwise.

Let sit about 8 minutes, then turn over.

Let sit about 8 minutes, then turn 40 degrees clockwise.

Let sit about 8 minutes, then remove from heat and place on a warm plate.

Cover loosely with tin foil and let sit about 5-10 minutes for carry-over cooking.

Slice against the grain of the meat to create long strips.

Serve with your favorite side dishes.

Delicious home-made Crock-pot Beef Stew

I haven't been able to run test recipes for a while now, and for that I apologize. It seems like whenever I get the chance, two seconds in something happens and I have to put everything on hold. *chuckle* This recipe is for those who think that those beef stew packets are all that... :-) You don't need to spend so much money on those things, though. Trust me.

Dredge mix:
2 c flour
2 Tbsp paprika
1 Tbsp onion powder
2 Tbsp garlic powder
salt
black cracked pepper



2 lbs beef, cubed into bite-sized pieces

5 Tbsp olive oil
3 Tbsp Butter

4 c water, beef or veggie stock

1 bunch celery, chopped
1 large red onion, chopped
6 large carrots, scrubbed and chopped
5 large potatoes, scrubbed and chopped

5 cloves garlic, minced
4 Tbsp lemon juice
3 cups frozen petite green peas

Heat olive oil in a large skillet.
Dredge beef well in the flour, then add, a little at a time, into the skillet.
Cook until brown and place into the waiting crock-pot.
Repeat until all the beef is done.
Add all the vegetables, withholding the garlic and peas.

Melt butter into the hot skillet and add remaining flour mixture.
If needed, add a little extra butter or flour to make the roux paste.
Cook until the flour smells nutty and turns a dark brown. Be careful not to burn it.

Slowly add your water/stock about 1 cup at a time, and stir until mixed with no lumps. As it gets more soup-like, you can add more stock at a time until completely mixed.

Add the sauce to the crock-pot, turn on high, cover, and leave sit for about 3.5 hours.

Test the potatoes with a fork, and if almost fork-tender, add the garlic and lemon juice.

Let sit another 30 minutes.

Add frozen peas, and remove from heat, stirring.

Serve with crusty bread.