The first Gourmet Club dinner theme we did was Greek. And delicious! Here’s 2 recipes from the hostess Katherine:

Mediterranean Greek Salad

This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste.

3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes drained, oil reserved
1/2 red onion sliced
1 Lemon (fresh squeezed)

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, red onion, and juice from one lemon. Chill until serving. Yields: 8 Servings

Roasted Leg of Lamb – Pesto

7 pound Semi-boneless leg of lamb
2 cups Prepared pesto sauce

Puncture leg of lamb on both sides with long thin knife. Coat liberally with pesto sauce and place in roasting pan on rack with fat side up. Allow to sit at room temperature for 1 hour prior to cooking. Preheat oven to 350° F.

Place in center of oven and cook uncovered for approximately 2½ hours (estimate 20 minutes per pound for medium-rare). Remove from oven when internal temperature is 145° for medium-rare. Allow to rest 10-20 minutes prior to carving. Yields 10 servings.