Lamb Bandit
This is a dish that was originally cooked in a clay pot, for which the Greeks are famous. 
I use Morgan Valley Lamb because it has exceptional flavor profile and it is a local Utah product.

Serves 4

1 lb. Lamb, diced 1-2 ½ inch cubes (try leg of lamb or boneless sirloin for cubes)
½ cup olive oil for marinade
1 oz. Kalamata olives
2 oz. Feta cheese or local Utah goat cheese
1 large vine ripened tomato (diced)
8 pieces of foil squares
1 tbsp. Chef Peter’s lamb rub

Place all ingredients in bowl. Mix and marinade over night in fridge.
Wrap in foil squares. Cook on moderate grill for approx. 30 minutes.
Keep turning. Finish with fresh chopped parsley and mint.

Wow! Break some clay pots and have some fun! Opa!

Recipe shared by:

    Chef Peter Hodgen
    President, American Culinary Beehive Chapter
    

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