Fresh mint and peas are signals that spring is on its way. Steam these while the lamb is standing before carving.
Sliced oranges drizzled with a sweet sauce that has subtle undertones of cinnamon and a burst of mint make a perfect light dessert. If you like chocolate with your oranges, serve them with Chocolate Orange Sauce on the side instead of Orange Grand Marnier Sauce.
A salty feta topping gives this creamy, spicy dish its Mediterranean flair, while a hit of sriracha and a sprinkling of mint leaves impart a vibrant punch of cool and warm flavours.
Pack this easy marinated lamb for a quick-cooking and satisfying summer dinner with friends. This recipe is terrific for using that overeager mint in your garden.
New Zealand lamb medallions are available frozen in packages of four. Other cuts (such as 3/4-inch/2 cm thick boneless lamb leg steaks or 1-inch/2.5 cm thick loin chops) are just as delicious. If you can't get fresh mint, use parsley.
Tea is often served before meals, and always after. Spearmint has the best flavour; other infusions, such as cinnamon, saffron and lemon verbena, are sometimes added for fragrance.
For this, it's especially nice if you use jasmine tea, which is made from green and black tea leaves, because of its flowers. Chamomile and lavender heighten the floral bouquet and create a pretty pattern when they unfurl in a glass cup or pot.
Brew a cup of our healing tea and reap ginger's golden rewards. Fresh lemon balances the ginger's bright acidity, while honey mellows the spice.
Rhubarb syrup makes a flavourful base for this refreshing summer spritzer. If you prefer a nonalcoholic version, just omit the rum.
