Roasted Rack of Lamb with Cumin Garlic Crust
Jul 14, 2005
Sweet tomato sauce and garlic-spiced yogurt top eggplant in this succulent vegetarian dish.
Savoury aromatics, such as shallot, garlic and ginger, soften the sweetness of this blended chutney.
This is a family favourite. I like to service it with toasted cheese garlic bread.
Serve this hearty salad with light and crispy Pan-Roasted Garlic Toasts (see recipe link below).
There's enough rosemary in this recipe to accent both the turkey and vegetables in the short time they roast. Serve with Mushroom Barley Pilaf.
Rosemary and lamb are a match made in heaven. Editor-in-chief Susan Antonacci loves to serve lamb, and here she shares one of her favourite recipes – a perfect welcome to spring.
These attractive hors d'oeuvres from our new cookbook, Canadian Living Cooks (Random House Canada, 2003, $29.95) are served everywhere from Genoa to Sicily and Catalonia to Provence.
Here's an updated and upscale version of the classic Caesar salad using hearts of romaine. Buy whole romaine heads and remove the outer leaves to prepare another salad.
