And Still More Limes...

...although of a slightly different kind.

Our trip to Atlanta is paying off; I can finally make a dent in our large pile of Donna Hay and Ming Tsai recipes, because we now have Kaffir lime leaves!

It's impossible to find Kaffir lime leaves around here. I'd located an on-line source, and the prices weren't bad, but I really wasn't happy about it.

But after our Atlanta trip, I find myself practically smothered in Kaffir lime leaves!

The first thing we (in this case, Matt) made was Ming Tsai's Asian Lamb "Gyros" with Tomato-Kaffir Lime Tzatziki.

Ground lamb, onion, parsley, and oil for a simple sausage; sauteed till browned on the outside, medium-rare inside. Serve on toasted pita, lined with Romaine, and top with the Tzatziki...diced tomatoes and red onions, minced Kaffir lime leaves, lime juice, soy sauce, jalapeno chiles, olive oil and S&P...and hothouse cucumbers.





What can I say? Matt liked it. He's a red-meat-eating, full-blooded male.



Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks!

Post your dishes no later than Thursday, 17 August...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 19th, and I hope to see you there!



Tagged with: Food and Drink + Lamb + Kaffir Lime + Ming Tsai