Lamb with raspberry glaze

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by H-E-B Cooking Connection

khou.com

Posted on March 29, 2013 at 8:00 AM

Horseradish  Olive Oil Mashed Potatoes
Serves 4-6

Ingredients:

2 pound bag baby reds Potatoes

½ cup Ottavio Private Reserve Olive Oil-

½ cup Heavy Whipping Cream or Half N Half

1 tbsp Adam’s Reserve  House Rub

1 cup White Cheddar Cheese-Shredded

½ jar Roberts Reserve Onion Blossom Horseradish

Directions:

Bring large pot of water and potatoes to a boil. Boil for 15-20 minutes or until tender. Carefully drain, return to pot. Add all ingredients to potatoes, mash away until creamy!!

 

Leg of Lamb With Mint Raspberry Glaze

Ingredients:

1-5 pound leg of lamb-trimmed

½ cup Ottavio Private Reserve Olive Oil

2 tbsp Adam’s Reserve Rib Roast & Steak Rub

1 whole garlic clove-peeled

Juice of 1 fresh lemon

2 tbsp dried Rosemary

½ Bottle Roberts Reserve Hot Pepper Raspberry Chipotle

2 tbsp Fresh Chopped Mint

Directions:

Preheat oven to 350. Make small slits along leg of lamb, and place fresh garlic cloves within. Rub down lamb with olive oil, lemon juice, Adam’s Rub, and Rosemary. Place lamb on rack, and cook for 1 hour or until internal temp reaches 140 for rare. Remove lamb, glaze with Raspberry Chipotle and allow to stand for 10-15 minutes. Garnish with fresh Mint.

 

Sweet Spring Veggie Medley
Serves 4

Ingredients:

1 Zuchini –sliced

Yellow Squash

1 Red Bell Pepper-slice

½ Red Onion-Sliced

½ Cup Brussels Sprouts-sliced

3 tbsp Ottavio Private Reserve Olive Oil

1 tsp Adam’s Reserve House Rub

½ jar  Roberts Reserve Roasted Pepper Onion Dip

Directions:

Heat large skillet on med high heat for 1 minute. Add olive oil and n veggies. Sauté for 4-6 minutes, or until Golden Brown. Add House Rub and Roasted Pepper Onion sauce last 30 seconds of cooking time. Mix and serve.

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