Hellloooo delicious! Original recipes were found in this month’s Food & Wine magazine
I liked the idea of the spicy yogurt sauce, but wanted it as a dipping sauce rather than a marinade. So I simply marinated the lamb in red wine vinegar, olive oil, garlic, rosemary and salt. It was PERFECT. I made the green bean salad just as directed. We didn’t have much lamb left, just some leftover that I pulled out of the freezer, so one of my kebabs was a veggie kebab! I am stuffed, but this was delicious!
I lifted weights this afternoon. I did Jillian moves and probably looked like a crazy in the tiny apartment gym doing mountain climbers and frog push-ups. Oh well, I move in a few weeks! Haha. Have a great night!