Here's the Pavlova from Thursday night. It was delicious, easy and light!
Last night for dinner we had lamb kebabs with pine nut couscous. I haven't made lamb very much, so I was excited to try it. The recipe calls for Top Round Lamb, and I didn't know what that was, but the butcher at Whole Foods was very friendly and explained that it's the biggest muscle of the lamb leg, and it's very lean. They weren't selling any Top Round by itself, but the butcher was nice enough to cut the Top Round out of one of the whole lamb legs they were selling. Love him!
I cut the lamb in cubes and marinated it overnight in a very aromatic mixture that included olive oil, garlic, red wine, vinegar, rosemary, and thyme. The lamb cubes went on the skewers with red onion pieces. The recipe also tells you to grill some cherry tomato kebabs which were very tasty! The couscous was flavorful and perfect to accompany the lamb - the toasted pine nuts gave a fun crunch. Those are also currants in the couscous. In the green ramekin is a sauce for the lamb made with chicken stock, olive oil, lemon juice, rosemary and salt and pepper. It was great for dipping the lamb over pouring over the couscous.
Woops!!! I was so excited about eating the Peach and Blueberry Crumble that I forgot to take a picture! Here it is a little more than half way finished...you can tell how I felt about it.
PS Love my new apron!
Recipes from dinner last night: Lamb Kebabs - This online recipe tells you to use yogurt in the lamb marinade, but the recipe I used from the cookbook does not. Your choice!
http://www.foodnetwork.com/recipes/ina-garten/marinated-lamb-kebabs-recipe/index.html
Couscous with Pine Nuts
Those desserts look stunning, and I love the presentation!
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