• Ingredients: 19
  • Serves: 4

Shrimp with tomatoes, fennel and oregano with large uncooked shrimp, peeled, deveined, feta cheese, crumbled, fresh lemon juice, cooked orzo.

Ingredients

Lamb

  • 3/4 cup plain yogurt
  • 4 large garlic cloves, chopped
  • 1 tbsp. chopped fresh rosemary
  • 2 tsps. minced fresh lemon peel
  • 2 tsps. ground pepper
  • 1 tsp. ground coriander
  • 1 5-pound leg of lamb, trimmed, boned, butterflied

Skordalia

  • Crusty bread

For baklava

  • 1/2 cup unsalted butter, melted

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes.

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  2. Step 2 Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl.

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  3. Step 3 Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes.

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  4. Step 4 Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper.

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