Ingredients

• 1 pound lamb leg, loin, or shoulder, cut into 1-inch cubes (about 12 cubes)
• 8 cherry tomatoes
• 1 bunch green onions cut into 2-inch pieces
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped garlic
• 1 tablespoon fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Essence, recipe follows
• Feta Sauce, recipe follows
• Lemon wedges, garnish
• Sprigs fresh mint, garnish

Directions

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Feta Sauce:

2 cups plain yogurt

1/2 cup well drained, crumbled feta cheese

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons minced garlic

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon salt

Pinch cayenne

3 tablespoons chiffonade fresh mint leaves

Pinch Essence

Line a strainer with a layer of cheesecloth or a coffee filter and place over a bowl. Add the yogurt, refrigerate, and let drain until thick and reduced to 1 cup, 2 to 3 hours. Discard the liquid in the bowl or reserve for another use, such as bread making.

In a blender, combine the feta, oil, garlic, lemon juice, salt, and cayenne, and process until smooth, adding more oil 1/2 teaspoon at a time if needed. Add the strained yogurt and pulse to combine. Add the mint leaves and Essence. Adjust the seasoning, to taste.

Cover and refrigerate until ready to serve.

Yield: about 1 1/4 cups