Mediterranean Lamb recipe.

 Whenever I eat lamb I am reminded of home. Lamb is a very Mediterranean dish and I personally prefer it over pork. This is a simple recipe but it takes some time for the lamb to cook. Time required to prepare; 15 minutes. Cooking time; 2-3 hours.

We spiced the lamb up with some herbs of our choosing. In this case they were rosemary, pepper, salt, daphne and thyme.

We cut up some potatoes and placed them in a deep pan and we filled the pan with enough water so that it reached the mid-point of the potatoes and lamb. After that we poured some extra virgin olive oil (around half a cup) so that it covered the surface of the water.

The reason for doing that is so we can get the lamb nice and juicy on the inside while crispy on the outside. The oil traps the water from evaporating during the cooking time so the meat isn't dried up.

Place the pan in a preheated oven at 350 degrees Farenheit and let it cook for 2-3 hours, occasionally checking it to make sure it's not burning! I say 2-3 hours because my oven is not the best, heat escapes and the cooking time varies.

 To go with our lamb, I made a nice Greek-style salad. I tore some iceberg lettuce, chopped up some red and orange bell peppers as well as some green onions and lastly, some pine nuts and black olives. I dressed it up with some olive oil, oregano and some freshly-squeezed lemon juice. The lemon juice really goes well with the lamb so it was a perfect match.

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Thanks for the support guys, see you on the next recipe. :)

Rosemary Pork tenderloin in Crock-Pot.

 Here's a nice recipe done in the crock-pot. We got everything ready at night, turned the crock-pot on and left it for 6 hours on low. Today, we turned it on again to warm up for about 2 hours. It was delicious!



For the Marinade

• 1 clove garlic in the marinade used for the pork
• pork tenderloin - enough for 2 people
• 1/2 cup balsamic vinegar
• 1 cup red wine

Start by marinating the pork tenderloin (sliced up) in the wine, vinegar and garlic for about an hour. When marinaded, remove the marinade, lightly fry the tenderloin cuts in a pan with olive oil and add everything (including the left over marinade) to the crock-pot, set it on high until it warms up and then turn it back to low, letting it cook for the night with the rest of the ingredients.

• 4 medium-small potatoes cut up
• 1 onion in half
• rosemary
• thyme
• bay leaf- crushed and spread out
• water
• olive oil - enough to cover the surface
• 1 clove garlic in the potatoes

 Here's the result. Pair it with a homemade salad and use the sauce from the crock-pot as a dressing.  The pork tenderloin is so juicy, soft and just melts in your mouth. The taste of vinegar is not overpowering, it adds a great taste to the meat and potatoes.

Try it out and let me know what you think!