Grilled Gyro Kebabs

from Table for Two (contributed by Erna from Logan)
2 servings

1/2 lb ground lamb or lamb stew meat
1/4 cup onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, chopped
1/4 cup panko bread crumbs
salt and cayenne
2 pocket pita breads, halved crosswise
1 cup iceberg lettuce, shredded
feta-yogurt spread and greek salsa

Preheat Grill to high. Mince lamb, onions, parsley, and garlic in a food processor. (If using fround lamb, mince onion, parsley and garlic in a food processor, then mix into meat.) Transfer to a bowl and blend in crumbs and seasonings. Divide into 4 portions, forming each into a cylinder about 4" long and 1" wide. Insert skewer through the length of each, shaping the meat onto the skewer. Coat with nonstick spray. Grill kebabs, covered, turning occasionally until cooked through, about 8 minutes.

Warm pita on the grill. To assemble, fill pitas with lettuce, place a kebab inside, remove skewer then top with spread and salsa.

Feta-Yogurt Spread
1/4 cup plain lowfat yogurt
1/4 cup feta cheese, crumbled
2 teaspoon fresh lemon juice
2 teaspoon olive oil
1/2 teaspoon dried oregano
salt and pepper to taste

Combine all ingredients in a bowl, chill until ready to serve.

Greek Salsa

1/4 cup tomato, diced
1/4 cup cucumber, seeded and diced
2 tablespoon onion, diced
juice of 1/2 lemon

Stir all ingredients together in a bowl, let stand at room temperature until ready to serve.

Slow Cooked Christmas Lamb

(posted on a sheep producer listserve)

This is a variation of something I caught the end of on daytimeTV last week. It has all the fruitiness of a tagine, and all the warming rich gravy of an Irish stew. As it cooks so long you get the best flavour with the cheapest cuts of lamb. I made it with something from up near the neck or shoulder, that looked decidedly scraggy when it went it, but it came out better than any lamb I've ever eaten.

Best eaten on a cold night, with plain boiled potatoes to soak up the amazing sauce.

1 kg/2lb Lamb cut into chunks
Seasoned flour
2 tbsp vegetable oil
100g/4oz smoked bacon, chopped
4 stalks celery, roughly chopped
4 carrots, chopped
1 large onion, chopped
2 cloves garlic, smashed
2 sprigs thyme
2 tbsp redcurrant jelly
275ml/10fl oz red wine
250ml/half pint beef stock
150ml/5fl oz port

12 stoned prunes
100g/2oz dried cranberries or 4oz fresh cranberries
115g/4oz mushrooms
2 bay leaves
1 orange, zest and juice
1 tbsp tomato purée

Method:
1. Toss the lamb in the seasoned flour. Heat the oil in an ovenproof casserole dish and brown the lamb all over.
2. Add the bacon, celery, onion, and cook while stirring for a couple of minutes. Add the carrots and the garlic and cook for a minute more.
3. Add everything else.
4. Bring slowly to simmering point then cover and cook in the oven at 180C/350F/Gas Mark 4 for 2 ½ hours or until the lamb is tender.
5. Remove the casserole from the oven and allow to rest for five minutes.

This can be made up to 3 days in advance and kept in the fridge. Return to the oven for 1 hour at 180C/Gas 4 until hot and bubbling. Alternatively, once cooked, chill and place in a container in the freezer for up to 4 weeks. Defrost thoroughly before placing in the oven for 1 hour at 180C/Gas 4.