First off, Merry Christmas to everyone on Tap!
Just started prepping my dinner, and Olive stuffed leg of lamb with fresh herbs, kalamata olives, garlic, an lemon juice!
Its in the fridge marinating in a yogurt marinade w/ mint & rosemary right now!
Later as an appetizer Ill be sauteeing up some jumbo shrimp in butter an oil toss in some more olives and whole habenero peppers to give it a kick as well as a slight fruitiness to it, add some lime juice an deglaze with Reisling wine for a sauce!
Having mashed sweet taters w/ capers and some cheesy asparagus to match the lamb as well!
Damn I love cooking things like this...I can't wait to taste it but Im even more pumped to make it!!!
