After having an awesome falafel pita from a stand at the farmer's market yesterday, I got inspired and decided I was going to treat myself to one of my favorite dishes to make for dinner tonight--my clone recipe of La Shish's hummus with sauteed lamb and pine nuts. MMMmmm.
I found some diced lamb at Dunnes and picked up some pita and a can of hummus from the Mediterranean Store across the street from Dunnes. I didn't see any rice pilaf mix stuff, but figured some good brown rice would suffice. I decided to add a bit of dill to the rice (call it the Chicago Andes/Reza's influence) to make up for it. I set up the marinade last night and let the lamb sit in it for a day. I was really looking forward to this.
Well, I guess I'm still getting used to this stove. I completely toasted the rice. Absolutely inedible. The kernels that weren't burnt were still raw. Not off to a good start. The pita and hummus were disappointing, too. The pita might've just needed a bit more time to warm in the oven, but it was pretty dry and stiff. The lamb turned out okay. The marinade was fine, but the lamb was a little tough and the chunks were larger than I thought.
On the plus, side, I made enough to have leftovers for tomorrow. :/
Oh well... at least I managed to tune in and am listening to the final minutes of the Wings game right now as they're about to go up 2 games to 1 on the Flames. Go Wings!
Oh yeah, for anyone that's curious, here's the marinade recipe. It works well for chicken as well, if you're not a lamb fan:
1/2 cup lemon juice
4 T. olive oil
2 t. salt
1 t. oregano
1/2 t. pepper
I also occasionally add some dill, too.
Not sure it's all that close to La Shish's, but its pretty good.
Oh yeah, and the Wings won, 3-1 final. :)
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1 comment:
LOL. After complaining about how dry the pita was and the rice over/under cooked and the lamb tough, you are thrilled to have leftovers.
p.s. Thanks for the pictures.
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