{"id":313,"date":"2015-01-29T08:00:00","date_gmt":"2015-01-29T13:00:00","guid":{"rendered":"https:\/\/www.thatorganicmom.com\/?p=313"},"modified":"2022-06-29T17:56:37","modified_gmt":"2022-06-29T21:56:37","slug":"greek-dinner-night","status":"publish","type":"post","link":"https:\/\/www.thatorganicmom.com\/greek-dinner-night\/","title":{"rendered":"Greek Night"},"content":{"rendered":"

Greek Night<\/h2>\n

If you like exploring other cultures as much as we do, try implementing a once a week trip to another country without leaving your home! Of course, I know this isn't as good as actually going to Greece, China, Italy or Mexico, but it will curb your appetite until you get there.<\/p>\n

In addition to food and music, try finding a flag for the country you are visiting or maybe watch a movie in that culture's language! My current favorites are Chinese, Korean and Spanish!<\/p>\n

There are so many great international films. My children are so accustomed to watching movies and shows with subtitles that they even keep subtitles on for English films. So what are you waiting for, expand your horizon!<\/p>\n

Recipe for Leg of Lamb<\/h2>\n

1 boneless leg of lamb
\n5 cloves garlic, peeled\u00a0minced
\n1\/4 cup\u00a0grass fed organic butter (traditionally, the recipe would call for olive oil, however, I do not cook with olive oil, I only use it at room temperature for pouring or salad dressings due to it's low smoke point, if you prefer you can use olive oil instead, but I suggest doing research before cooking with olive oil, since it is not heat stable and the properties change upon heating<\/em>)
\n3 tablespoons fresh lemon juice
\n2 tablespoons chopped fresh oregano
\n1 tablespoon chopped fresh rosemary
\n1\/2 teaspoon salt
\n1\/2 teaspoon ground black pepper
\n2\u00a0tablespoons paprika
\n3 tablespoons whole grain or dijon style mustard, no sugar or propylene glycol added please!
\n1 tablespoon dried thyme<\/p>\n

Recipe for\u00a0Tzatziki Sauce:<\/h2>\n

2 medium cucumbers, peeled, seeded and finely chopped
\n1 1\/2 cups plain greek yogurt
\n1 tablespoon olive oil
\n1 Tbsp\u00a0lemon juice
\n1\/2 teaspoon Celtic Sea salt (or other real salt)
\n1 teaspoon oregano, parsley and rosemary (at least one, but preferably all three!)
\n1 teaspoon minced garlic or 1\/2 tsp garlic powder
\nFresh cracked pepper to taste<\/p>\n

For serving:
\nPita Bread
\nSliced Onions
\nSliced Tomatoes
\nArugula, optional<\/p>\n

In a bowl, whisk together the butter, lemon juice, garlic, mustard and spices. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2\u00a0or if you can, overnight. This will allow the flavors to really absorb into the meat.<\/p>\n

Remove from the refrigerator and let come to room temperature. \u00a0Remove the lamb from the marinade and place on a\u00a0grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1\/2 hours. Or alternatively, place in the oven on broil for no more than 5 minutes, then bake at 325 degrees until internal temperature reaches :<\/p>\n