Ingredients
½ lb boneless skinless chicken breasts
¼ cup lemon juice
2 tbsp olive oil
½ tsp mustard
1 tsp dried oregano
½ tsp garlic
2 kg lamb
2 garlic cloves, sliced
2 rosemary stalks
½ lemon
3 garlic cloves, minced
1 lb Flat iron steak
½ teaspoon paprika
1/3 cup olive oil
salt
pepper
1 potato
Olive Oil
Cajun Seasoning
tomato
cole slaw
Preparation
To make the chicken, begin by cutting the chicken into ½ inch strips.
Then, combine the lemon juice, oil, mustard, ½ teaspoon oregano, ½ teaspoon garlic, and chicken in a plastic bag.
Coat the chicken with marinade by turning the bag around and then refrigerate for an hour.
Drain the chicken. In a skillet, cook the chicken for 8 minutes, stirring the meat frequently. Set aside.
In order to make the lamb, preheat the oven to 350 degrees.
Place the lamb in a baking dish and make small incisions over the surface of the lamb with a sharp knife.
Push a slice of garlic and rosemary into each incision.
Squeeze lemon juice over the lamb and then roast the meat in the oven for 2 hours.
Next, preheat the grill to medium high for the steak.
Whisk 1/3 cup olive oil, minced garlic cloves, ½ teaspoon oregano, ½ teaspoon paprika, 1 teaspoon salt in a large bowl for the marinade.
Add the steak to the large bowl and toss it with the marinade.
Grill the steak for 6-8 minutes on each side.
Next, peel the potato and cut into French fires.
Put the fries in a plastic bag with some olive oil and Cajun seasoning and shake the bag to coat the fries.
Bake at 425 degrees until brown and crisp.
Assemble all the meat and fries onto a platter with tomato slices and coleslaw.
