Make a big Greek Salad:
Coarsely chop (more like big chunks of) seedless cucumbers and fresh tomatoes, add crumbled feta, some red onion, kalamata olives and lots of fresh mint, fresh oregano and fresh parsely (from the herb garden on the back porch). Add a lemony, mustardy vinagrette and pour it over the salad and the chunks of lamb that remain.
Enjoy with great loaf - we practically ate the entire thing - of crusty bread from your buddy Mitch in Cape Coral who trades you fresh bread for cigars.
And you have a spectacular dinner!
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