Spring Everlasting

Greek Lamb Kebabs with Feta Tzatziki Sauce and Reustle Tempranillo

The first week of June has nearly passed, and it is still gray, rainy and none too warm here in the Pacific Northwest. My arachnid-like frame is ready to warm itself on a rock. I yearn to wear sundresses and shorts and feel the sun warm my muscles to the bone and to feel limber and lithe; to feel summer.

To view the world in a glass-half-full way, I'm choosing to see how these mild temperatures and drizzle of spring combine to make the lettuce, chard, broccoli and kale burst to life in the garden. The hillside grasses are a regular chlorophyll explosion... green, green, green everywhere, in every shade imaginable, making the neighbor's lambs grow fat. I imagine the water table rising, building a reserve from which the roots of my favorite dry-farmed wine varietals will draw moisture when the temperatures are soaring. And the cool mist makes our Oregon forests spectacularly mystical this time of year.

Until summer comes, we'll draw our little table, not mentioned in this former post on our many outdoor dining settings, out of the rain under the cover of back porch, wearing our fleece jackets while we grill outdoors, continue to sip and savor deep, heavier red wines while looking forward to the Rosé days ahead.

Fresh Off the Grill

For this meal, we gave chunks of local lamb a good soak in a Greek-inspired marinade, threaded them with onion and red pepper, and grilled the kebabs over hot coals until the lamb edges were crispy but the interior was still melty-tender. Long slices of eggplant were brushed with the same marinade and set over the coals, too.

We served the lamb in pitas with generous dollops of a tangy, creamy, herb-y sauce/spread/dip, alongside a salad of crispy lettuces from our garden, tiny cherry tomatoes, Kalamata olives, garbanzos, a sprinkling of Feta, and a great homemade salad dressing.

We served Reustle Prayer Rock Vineyards 2007 Tempranillo. This award winner has deep, dark fruit and notes of dusty cocoa and ground coffee. This Tempranillo provided a nice compliment to the smoky grilled notes of the meal. In the Umpqua Valley AVA, the Reustle's vineyard and winery is beautiful, complete with an elaborate tasting cave. Each tasting is served with a complementary food pairing and a good deal of personal attention, and is definitely worth going out of your way to visit.

Our recipes for the lamb marinade, Feta tzatziki sauce and salad dressing are below.

Murray the Amazing Wonder Dog, Working on His Invisible Trick

Greek-Inspired Marinade for Lamb

In a one-gallon zip-top bag, place:

The zest and juice of one lemon

8 cloves of garlic, pressed

2 teaspoons dried Mediterranean oregano

3 tablespoons white wine vinegar

1/3 cup extra virgin olive oil

Squish ingredients together. Place cut pieces of meat into bag. Squish everything around together again. Allow to marinate, refrigerated, at least one hour and up to overnight. Or, if you wish, place the entire bag in the freezer for another day. Simply thaw and grill.

Feta Tzatziki Sauce

1 cup Greek yogurt

juice of 1/2 lemon

1-2 teaspoons dried dill, or 2-3 teaspoons fresh dill

2 cloves garlic, pressed

1 four-inch piece English cucumber, finely diced

3 oz. tangy Feta, crumbled

3 tablespoons extra virgin olive oil

Mix all ingredients together. Allow to sit for 30 minutes or flavors to marry.

The Best Greek Salad Dressing

1/4 cup red wine vinegar

3/4 teaspoon Mediterranean oregano

1 small shallot, finely minced

2 cloves garlic, pressed

salt and pepper to taste

1/3 cup extra virgin olive oil

Place all ingredients except olive oil in jar. Screw lid on tightly and give it a tremendous shake. Add olive oil. Shake again. Allow to mellow for at least 30 minutes. Shake again before dressing salad.