Recipes from Restaurant Lulu's Gourmet Product Line

Lamb Brochettes with Olive Tapenade

2 pounds cubed lamb meat
2 tablespoons LuLu Preserved Meyer Lemon,
Fennel & Sage Marinade or LuLu Preserved Meyer Lemon & Rosemary Marinade
12 bamboo skewers, soaked in water overnight
1/4 cup LuLu Olive Tapenade
2 tablespoons extra virgin olive oil

In a mixing bowl, mix the lamb and the LuLu Marinade, thoroughly coating the meat. Cover and refrigerate for one to two days in advance. Place the meat loosely on the bamboo skewers. If you like you can put some vegetables such as onions, peppers or mushrooms between the pieces of lamb. Place the lamb skewers on a hot barbecue grill and turn occasionally for 5 or 10 minutes until they are at the desired level of doneness. Remove from the grill. Mix the Olive Tapenade with olive oil, arrange the skewers on plates or a platter and drizzle with the tapenade. Serve immediately over Warm English Pea and Mushroom Salad with LuLu Goat Cheese & Olive Vinaigrette. 4 to 6 servings

Summer Tomato Salad with Preserved Meyer Lemon Vinaigrette

1 sourdough baguette
2 pounds ripe heirloom tomatoes or best available tomatoes, preferably several different varieties
salt and pepper
2 bunches watercress, washed with large stems removed
1 bottle LuLu Preserved Meyer Lemon & Artichoke Vinaigrette or LuLu Preserved Meyer Lemon & Olive Vinaigrette

Slice the baguette as thinly as possible. Brush each slice very lightly with extra virgin olive oil and spread the slices out on a baking sheet. Bake in a preheated 325" oven for 10 to 15 minutes or until golden brown and completely crisp. Set aside and allow to cool. Wash the tomatoes, remove the cores and cut the tomatoes in different ways, some thick slices, some wedges, smaller ones maybe just in half, etc. Arrange the tomatoes on plates or a platter, piling smaller pieces atop the larger ones. Season lightly with salt and pepper. Arrange the watercress in tufts or scatter around. Thoroughly shake the bottle of LuLu Vinaigrette and drizzle over the tomatoes. Break the crisp croutons into pieces and scatter over the salad. Serve immediately. 4 to 6 servings

LuLu's Famous Rosemary / Sage and Lemon Roasted Chicken

2 whole hens (about 3 pounds each)
1 jar LuLu Preserved Meyer Lemon, Fennel & Sage Marinade or LuLu Preserved Meyer Lemon & Rosemary Marinade
salt and pepper

In a mixing bowl 24 to 36 hours in advance rub the contents of one jar of the LuLu Marinade all over the chickens, making sure to rub some on the inside of the body cavity as well as under the skin. Place the marinated chickens in either a plastic bag or wrap them tightly in plastic wrap, including as much of the Marinade as possible. Store, until cooking, refrigerated with the breast side down. Preheat an oven to 350". Remove the chickens from their wrapping, lightly sprinkle with salt and pepper and place in a roasting pan. Place in the oven for about an hour or until the chickens attain an internal temperature of 160". Cut the chickens in half and then each in half or in quarters and serve immediately. 4 to 6 servings