Lamb Provencal

  • 1 lb Lamb (preferably shoulder or leg or shank)
  • 2 – 14 ½  oz cans of diced tomatoes
  • 3 to 4 cloves of garlic
  • ½ tsp hot pepper flakes
  • 1 can of artichoke hearts
  • 1 cup sweet vermouth
  • 2 cups sliced leeks
  • 1 cup de-pitted kalamata olives
  • 1 tbs oregano
  • 1 to 2 tbs of basil
  • extra virgin olive oil
  • 1 to 2 tbs of fresh rosemary
  • 1 tsp crushed black pepper
  • salt to taste

Serves 2 to 3 as main dish, or 3 to 5 as a side dish.

  • Dice rosemary into fine pieces.
  • Cut leeks by slicing in half lengthwise and then cutting 1 inch segments of each half. Cut artichoke hearts into halves. Cut pitted olives into halves.
  • Cut lamb into stew size pieces. Brown the lamb in the olive oil.
  • Chop garlic and add to lamb and stir.
  • Add tomatoes, hot pepper, vermouth, rosemary, back pepper.  Season with salt.
  • Simmer 1 hr and 15 mins.
  • Add leeks, artichokes, olives and simmer for another 15 to 20 mins.
  • Add oregano and basil, and serve.


  • Beef can be substituted. 
  • Chicken can also be used but cut first simmer to 30 mins. 
  • A vegetarian version can be made using eggplant in place of meat and cutting first simmer to 20 mins.

Back to Top

Grilled Center Cut Lamb Chops

  • 2 – center cut lamb chops for each serving desired. These chops should be 1 ½ inches thick or more.
  • Cumin
  • salt & pepper
  • olive oil or cooking spray

serves – as many as needed

  • pre-heat oven to 425
  • rub each lamb chop with salt & pepper and a generous portion of ground cumin
  • On a hot stove-top oven safe grill coated with olive oil or cooking spray, grill the lamb chops for 4 minutes per side.
  • Place grill with lamb chops into oven and roast for 15 minutes for medium rare and 20 for medium well.
  • Remove from oven and let rest 10 minutes.

Back to Top

Rack of Lamb with Stilton Crust

  • 1 1/4-pound trimmed single rack of lamb (7 or 8 ribs)
  • ½ cup fresh breadcrumbs 
  • ½ cup of  blue cheese (you can use Stilton as well)
  • 1 clove of garlic minced
  • 1 tsp minced onion
  • 1-2 dashes of hot sauce
  • 3 tablespoon olive oil
  • salt & pepper

serves 2

  • Pre-heat oven to 425
  • To the bread crumbs, add Stilton, garlic, onion, hot sauce, 2 tablespoon olive oil, crushed black pepper to taste and ½ teaspoon of salt. Mix well. If needed add extra olive oil to make cread crumb mixture stick together.
  • Salt and pepper both sides of the rack of lamb
  • Heat an over safe large fry pan to medium hot
  • Add 1 tablespoon olive oil
  • Place rack of lamb fat side down in the fry pan and brown for 5 minutes
  • Turn over rack of lamb sauté 3 minutes
  • During the three minutes the backside of the rack of lamb is sautéing, use your hands or a spatula and layer the breadcrumb Stilton mixture on the fat side of the rack of lamb. Coat as even as possible
  • Place fry pan with rack of lamb into the oven and roast for 20 minutes.
  • Remove from oven and let rest 10-15 minutes.

Rack of Lamb with Cardamom and Cumin

A low fat variation is to leave off the Stilton crust completely, and instead, sprinkle the lamb with salt, pepper, ground cardamom and cumin before browning, and then roast as directed.

Cumin and Coriander variation

Use ground coriander in place of the cardamom

Back to Top

Lamb Shanks a la’ Carole

This is my variation of Carole LaFontaine’s lamb shanks which she has so graciously served us, to our great content. Carole in turn developed this recipe from a Mediterranean recipe she modified.

  • 4 lamb foreshanks
  • 1 tsp coarsely ground black pepper
  • 1 tablespoon Kosher salt
  • 3 tablespoon extra virgin olive oil
  • 1 large onion, slivered
  • 1 cup of chicken broth
  • 2 cups of dry red wine
  • 4 cloves of garlic, sliced.
  • 1 cinnamon stick
  • ½ tsp ground allspice
  • 1 cup diced tomatoes, drained
  • ¼ cup of fresh parsley or mint
  • ½ cup dried apricots
  • ½ cup dates
  • ½ cup cranraisins (dried cranberries)

Serves: 4

  • In a large Dutch oven brown the lamb shanks in the olive oil.
  • Add the slivered onion and continue browning for 3 or 4 minutes.
  • Add all dried fruit and salt and pepper.
  • Add wine and chicken broth.
  • Add all spices and garlic.
  • Add tomatoes.
  • Liquid should just cover lamb. If it doesn’t add more wine or chicken stock until lamb is just covered.
  • Cover and simmer on stove top or in a 350° oven for 2 ½ hours.
  • At this point you can cool and store in refrigerator for up to 72 hours. When you want to serve place on stove top and bring back to a simmer for 10 minutes.
  • Serve with rice, cous cous or mashed potatoes.

Back to Top

Pork Tenderloin New Orleans

serves 2

  • Pre-heat oven to 400 to 425
  • Bring a oven safe fry pan to medium high heat
  • While pan in heating evenly sprinkle all sides of the pork loin with salt, pepper and Cajun spices.
  • Add olive oil.
  • Brown pork for 3 minutes per side.
  • Place fry pan with pork into the oven and roast for 15 minutes for medium, 18 minutes for medium well or 20 minutes for well done.
  • Remove from oven and let sit 10 minutes.

Asian Variation

Use 1 tsp each of ground ginger, cinnamon, white pepper and soy sauce in place of Cajun spice.

Bronk Variation

Use 2 tsp each of cumin, coriander in place of Cajun spice.


Back to Top

Southern Comfort – Maple Syrup BBQ Sauce

  • 1 ½ cups tomato ketchup 
  • ¾ cup Southern Comfort
  • ½ cup Maple Syrup
  • 1 tbsp whole grain mustard
  • ¼ cup apple cider vinegar
  • 3 cloves minced garlic
  • 1 small minced Vidalia or other sweet onion
  • 1/8 cup packed brown sugar
  • 1 tbsp Frank’s Hot sauce or other hot sauce
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 tbsp grated ginger
  • Combine all ingredients in a food processor and process until smooth.

Back to Top


This wonderful old French Canadian pork pie recipe came to me from Bill Bronk. It was a favorite mid-winter meal at his house.

  • 2 pounds lean ground pork
  • 1 cup water
  • 1 cup chopped celery
  • 1/2 cup chopped celery leaves
  • 2 large onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh savory (or 1 teaspoon dried savory)
  • ¼ teaspoon each ground cinnamon and cloves
  • Salt and freshly ground pepper
  • Pastry for 2 double-crust, 8-inch pies (see below, or use your own. If you use prepared pastry I recommend the Pillsbury product.)
  • 1 egg yolk beaten with 1 tablespoon milk

Serves 8 to 10

  • In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool.
  • Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture.
  • Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold.

Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking.

Pastry Crust

In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use.

Back to Top

[Classes] [Accommodations] [Test Kitchen] [Producers] [Reviews] [Recipes] [About Us]