3 pound Boneless Lamb leg
Salt and pepper, to taste
Salt and freshly ground black pepper
6 garlic cloves
3 stems fresh rosemary
1 cup shelled, toasted pistachios
1 cup fresh mint leaves
½ cup fresh Italian parsley
¼ cup & 2 tablespoons extra virgin olive oil
The use of term Bangers comes from around World War One, when meats were it short supply so wet bread was added to fill the sausage casings. When cooked the sausages would pop (bang) from the pressure of the water in the casings expanding as steam. Surly the term Mash
There are a lot of different ways you can get creative with our marinated steak and chicken cuts, instead of just putting them on the grill. For this month's Steak of the Month feature we will be using our Burgundy Wine Steak Tips & Mushrooms to create a french classic,
This recipe incorporates a modern twist by adding tomatoes to this tradition dish inspired from Italy. We felt it was the right time of year to let the oven warm up the kitchen and then serve this in a large bowl over mashed potatoes or risotto. Be sure to eat
Prized for its flavor and historically known as the butcher's steak because the butcher would keep it for themselves. The Hanger steak is the second most tender cut on the animal next to the tenderloin.You may have allowed us to marinate it for you in our Jim Beam Whiskey Peppercorn
Remove roast from the refrigerator. Peel and crush 5 Fresh Garlic Cloves, Sprinkle about 1 Tablespoon of Sea Salt over the crushed garlic, chop and smear to make a paste, transfer to a small bowl and mix in 3 Tbsp of Olive Oil. With the fat side up score across the
Lightly Season Trip-Tip Roast with Camp Mix Seasoning. Allow to rest at room temperature for about 30 minutes.
While the Tri-Tip comes to room temperature, place a handful of Mesquite chips in water for the same 30 minutes. Prepare a charcoal grill for In-Direct grilling then light All Natural Lump Charcoal. Once flames have
Allow roast to come up to about room temperature. Preheat oven to 500°.
Season the roast with fresh cracked pepper and other herbs and spices. Little to no salt, it will draw out the moisture.
Place the roast with the fat cap side up (if bone-in, place bone down) in a roasting
Allow roast come up to about room temperature. Preheat oven to 425°.
Rub all over with olive oil; season the roast with fresh cracked pepper and other herbs and spices. Little to no salt, it will draw out the moisture.
Heat a large skillet to medium high and quickly brown all sides