Lamb Kabobs


Opa! T.W.O. headed to Greece for the night and made Lamb kabobs accompanied with fresh vegetables, humus and pita.  It was the closest we could get to Mykonos in less than 24 hours.  Check out how to make this easy, delicious recipe for your next family dinner.  It’s great for a group of people and will have everyone walking away satisfied!

– 3 lb leg of lamb
– 3 large meyer lemons
– 4 Tablespoons Lawry’s season salt
– 3 Tablespoons fresh garlic, chopped
– 1 Tablespoons cayenne pepper
– 3 teaspoons coriander

1. Cut up the leg of lamb into cubes. If the leg of lamb has fat surrounding the perimeter, trim it off. Place in a bowl.
2. Add the lemon juice from all three lemons, Lawry’s season salt, garlic cloves, cayenne pepper and coriander. Mix well and let it marinade for at least 30 minutes. If there is no juice at the bottom of the bowl, add more fresh lemon juice.
3. Place on skewers and pour remaining juice on top of the lamb prior to placing on the bbq.
4. Preheat bbq to medium heat. Add the lamb and cook for 20 minutes or until done. Be careful not to overcook, you don’t want chewy lamb.


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Risotto with Meyer Lemons


With the holidays being over, cooking sounds like the last thing to do.  Well not for T.W.O.! We are excited to share recipes with you and this year we are kicking off the Recipe of the Day with Meyer Lemon Risotto. A co-worker gifted this fabulous Buvette cookbook during a Christmas exchange.  It is one of her favorite restaurants in New York (also in Paris) and we can’t wait to go to Buvette after making this fabulous dish.  T.W.O. added mushrooms to our dish to step it up.  Flavor not needed though if you don’t like mushrooms. Enjoy!

Meyer Lemon Risotto

(as seen in the Buvette cookbook)

– 4 Tablespoons extra virgin olive oil
– 1 shallot, chopped
– 1 cup risotto rice (or Arborio)
– 1/4 cup dry white wine
– 3-4 cups boiling water
– 2 Meyer lemons
– 1 sprig fresh basil
– 1 small box of crimnini mushrooms, sliced
– 1 cup finely grated pecorino romano
– Salt

1. Warm 1 Tablespoon of olive oil in a large skillet over medium high-heat. Add the shallot and cook for 2 minutes.
2. Add the rice and cook, stirring occasionally, until it turns opaque and starts to make a popping noise. (1-2 minutes)
3. Add the white wine and pinch of salt. Cook until the wine has nearly evaporated. (about 2 minutes)
4. Add a cup of boiling water and cook, stirring continuously, until the water has nearly evaporated. Add more water when the surface of the rice is coated with small bubbles. Repeat with the second cup of water and add the lemon zest and mushrooms.
5. Add a third cup of water and the basil sprig and cook until the liquid is almost gone. Test the rice and make sure it is cooked. If not, add some more water. This process should take about 20 minutes.
6. Once the rice is cooked, remove from heat and add the cheese. Season the risotto with salt and pepper and serve!

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