Ingredients

• 2-3 Frenched rack of lamb
• 1/4 cup white wine
• 1/4 cup grainy yellow mustard
• 1/3 tsp salt
• 2 tbsp crushed garlic
• 3 tbsp canola oil
• 1 tsp tumeric
• 1 L whipping cream
• 1 tbsp dried green fenugreek flakes (also known as Kasuri Methi)
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 cup lemon juice
• 1/4 tsp paprika

Instructions

Ingredients

• 1/4 tsp salt
• 3.5 tbsp brown sugar
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp crushed garlic
• 0.5 tsp crushed gingerroot
• 2 tbsp red pepper sauce
• 1 onion
• 1 lb pork button ribs
• Thinly sliced carrots

Instructions

1. Mix together everything except carrots.
2. Marinade overnight.
3. Fry in a wok over medium-high heat.
4. Serve with rice.

Ingredients

• 2 boneless chicken breasts, frozen
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 2 cloves garlic
• 8 dashes italian seasoning
• 1+1/2 teaspoons parmesan cheese

Instructions

1. Mix all ingredients together and spread on the chicken.
2. Bake at 350°F for 25-30 minutes from frozen.
3. Cut the chicken to ensure that the chicken is white all the way through.

Ingredients

• 1 lamb medallion roast (try to get the Wellesley lamb)
• Peel from 1 lemon
• Juice from the lemon you just peeled
• 1/2 package fresh oregano, roughly chopped
• 2 big cloves of garlic, smashed and chopped
• Olive oil
• Salt and pepper

Instructions

1. Combine the lemon juice, zest, oregano, olive oil, garlic, salt and pepper into a really coarse paste that barely holds together
2. Put the lamb in a glass

Ingredients

• Soy Sauce
• Ground Garlic
• Pepper
• Medium-Sized Beef Rib Roast

Instructions

1. Rub roast with soy sauce, garlic and pepper over all surfaces
2. Put 1/2 cup of water in the bottom of the roast pan
3. Place roast, standing on the ribs, into the pan.

Ingredients

• 1 large onion
• 1/2 cup olive oil (not extra-virgin)
• 2 tsp English mustard
• fresh ground black pepper
• 1 tbsp Worchestershire sauce
• 1 lemon
• 1, 4-lb chicken, jointed into 10 pieces OR 5 bone-in chicken breasts cut in half
• 5-6 pork sausages cut into halves or quarters
• 2 tbsp fresh sage leaves, chopped

Ingredients

• 1, 5-6 lb butterflied leg of lamb
• 4 tbsp fresh chopped oregano
• 2 tbsp fresh chopped rosemary
• 1/3 cup pomegranate molasses
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp sea salt
• fresh ground pepper
• 1/2 cup olive oil