This past summer during the Big Grab Yard Sale we stopped and ate lunch at the Laura’s Tea Room in Ridgeway. After a long morning of hopping around from sale to sale, this was the perfect place to unwind, satisfy … Continue reading
Yum On that crazy night when you need something fast and delicious..It can’t get any easier than this creamy delightful dish. Let’s get started with the ingredients Tuscan seasoned chicken served with a creamy alfredo sauce. 4 chicken cutlets (sliced … Continue reading
It’s a good feeling when you go to a restaurant and have lamb and your hubby says.. Yours is better 🙂 chuckles..Pat on my back… and not to toot my own horn.. I think he was right.. Here’s our recipe to share with you.
1 1/2 tblspn kosher salt
2 tblspns rosemary
5 large garlic cloves minced
1/2 cup dijon mustard
1 tblsps balsalmic vinegar
1 tblspn spicy brown mustard
(This is enough rub for 3 racks – if you’re making less you can divide the ingredients or just store the remaining in the refrigerator)
Allow lamb to soak in a mixture of vinegar and water for about 30 mins (this helps tenderize the meat and ease the lamb-y taste). Put all ingredients in a food processor and blend… Using a knife, make slits in the lamb. Make a few small slits in lamb and rub all over lamb – saturating it (in the process of rubbing, I use my fingers and also put rub inside the holes – marinade for at least 30 minutes. Grill until done – Remove from grill, cover and let rest for about 5 minutes before cutting
The garlic/mustard flavor enhances the flavor of the meat and blends perfectly
See how simple that was.. As always cooking is easy with a little “TLC”
