Well, just one more course to post after this one and I can wash my hands of the medieval feast. The last course was a three parter, however, so will require three posts. The fourth course also consisted of three but I am only posting two of them.
One of the fourth course dishes was a chicken sausage. It was to be stuffed into sausage casings or baked in the skin of an animal. I was not about to go hunting around for either a “skin” or casings so used a whole chicken skin. The sausage was weird and bland and chunky with lots of nuts throughout. Very medieval and not so tasty. If anyone wants the recipe ask and I’ll email it, I’m not posting it.
Fifth course was Lamb Kebabs…One of my favorite things in any shape or form. These were fabulous and we were all a little disappointed that the portion was so tiny so that we could survive six courses that night. How did we even do that, you may ask. Very slowly, and like the kebabs, everything was in miniscule portions, slivers of this and that, puddles of soups and stews, etc., though there were plenty of leftovers for other meals. We did all eat one full loaf of bread throughout dinner. They were the size of large hamburger buns but were soft and elastic inside, crusty on outside. Perfect for sopping up anything that needed to be sopped.
Again, the recipe came from godecookery.com and the only change I made was to add rosemary to the original recipe. I basically can’t eat lamb without rosemary. It would be a sin, plain and simple.
1 1/2 lbs. lamb
1/2 c. extra virgin olive oil
2 1/2 T yogurt
2 tsp. lemon juice
1 1/2 T onion juice made with 1/8 c. onion and 1 tsp. water ( I just grated and onion and made sure I added the juice that came from the grating)
1 1/2 tsp. dried thyme
1/8 tsp. salt
Freshly ground black pepper
1 T fresh, crushed rosemary leaves
1 1/2 c. yogurt
1 1/2 tsp. minced garlic
Mix together all ingredients but the sauce ingredients. Cut the lamb into bite sized pieces. Marinate over night, covered, in the refrigerator.
Mix together the yogurt and garlic. Refrigerate until ready to use.
Thread the lamb onto skewers. Grill 2 minutes each side or longer depending on how thick the pieces are.
Serve with garlic sauce.
Horrible pictures. Sorry about that. I was busy. SIX courses! 😉