Turkish Lamb with Lemony Quinoa

When I took out this lamb recipe today, I realized that I have been making it for over 10 years.  Which is kind of crazy!  I clipped it out of Gourmet magazine in June 2002, and I've never tired of it.  It's meant to be used on cubed boneless leg of lamb and thread onto skewers with cherry tomatoes.  More often, however, I use it on lamb chops or steaks cut from the leg of lamb.  It's amazing!  Tonight I was looking for a gluten free side and I came upon a spicy lemon quinoa recipe on the Martha Stewart site.  With a few minor revisions, a perfect side for our Turkish lamb.  I hope you enjoy it as much as we do. The below quantities should serve 4.

Turkish Lamb

3 cloves garlic, crushed
2 tbsp EVOO
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1 tbsp packed fresh thyme leaves
1/2 tsp salt

1 to 1 3/4 lb lamb, cut as you wish (see above)

In a container large enough to hold the lamb, stir together all ingredients except lamb.  Add lamb and stir to coat.  Marinade, covered and chilled, stirring occasionally for at least 2 hours.  Grill to desired doneness.

Lemony Spinach Quinoa

1 c quinoa
1/2 tsp salt
1/4 c toasted pine nuts
1 tsp grated lemon zest
4 c fresh spinach, coarsely chopped
1/2 tsp ground cumin
1/8 tsp cayenne
1/8 c fresh squeezed lemon juice
1/8 c EVOO

Put quinoa into a saucepan with salt and 1 1/8 c water.  Bring to a boil, cover and reduce to a simmer.  Cook until completely absorbed, 18-20 minutes.
Place chopped spinach in a serving bowl.  Transfer quinoa to the serving bowl and add the pine nuts, lemon zest, cumin and cayenne.  Drizzle with lemon juice and EVOO and toss until well combined.
Serve warm or at room temperature.

Oysters with Mignonette

Thank you Lucy Waverman!  I have always eaten oysters with seafood sauce.  Not very exotic, I know.  Now that I have discovered this mignonette, no more seafood sauce for me.  Excellent!

Mignonette for Oysters

For 36 oysters

1/4 cup red wine
1/4 cup red wine vinegar
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind

2 tablespoons chopped shallots

Combine red wine, red wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Chill before serving with oysters. Makes about 1/2 cup.