Food for Dudes!

There seems to be a few trains of thought on what is considered food for dudes or dude food. Some say it combines the passion of extreme sports and cooking to produce over-the-top, testosterone-fueled dishes. Many of which, of course, involve bacon wrapping, alcohol soaking, deep frying and artery clogging! Others describe dude food as a movement to educate men about how to cook simple, healthy and delicious meals as part of a healthy lifestyle. Then there are the fans of the movie The Big Lebowski featuring Jeff Bridges as ‘The Dude’ – who created a Facebook page to lobby Ben and Jerry’s to create a Dude Food ice cream flavour made from White Russian flavoured ice cream with chocolate malt (bowling) balls. The only common ground seems to be that dude food involves bold tastes.

My idea of dude food is a fusion of these ideas. It involves creating healthy, full flavoured dishes that appeal to ‘meat and potato’ eating men who want to improve their diets but still enjoy the foods they love!

We all know that heart disease is one of the leading causes of death in Canada especially among men. Lifestyle choices, such as diet, have a huge impact on prevention of heart disease. However, sometimes it is hard to sacrifice our favourite foods and make good choices.  The trick is not to necessarily give up these foods but to make smart choices, such as:

·      Choosing leaner cuts of meat

·      Watching your portion sizes

·      Choosing healthy fats

·      Reducing salt intake

·      Eating more fruits and veggies

·      Eating more whole grains and legumes

I know that sounds easy – joking – but really it is all about small changes and focusing on maximizing the flavours you love.  One easy change is to use a little of an ingredient to flavour a dish rather then eating a pile of that maybe-not-so-health-in-bulk ingredient.  For example, rather then wrapping everything in bacon just use a little bacon to flavour the dish! Another idea is low sodium or baked rather then fried tortilla chips.  The flavour comes from the salsa you are dipping the chip into, which is most likely heart healthy, so why add salt or added fat to something you hardly taste. You could also bake your own using fresh tortillas. One more idea comes from the dude in my life - my husband, who, like other meat and potato eaters is not a big vegetable eater. However, he does like them grilled or roasted so that is how we most often prepare them.

Whether you cook for a dude or are a dude yourself these recipes are aimed at keeping your heart healthy without sacrificing flavour or too much protein!  All of the following recipes meet the Heart and Stroke Association guidelines for heart healthy eating.  They all have less then 10 grams of fat and 500 milligrams of sodium per serving. Enjoy these heart healthy dude approved recipes!

Beef Tenderloin with Balsamic-Coffee Sauce

This full flavored entree is guaranteed to satisfy your appetite!

Ingredients:

3/4 tsp coarsely ground black pepper 4 mL

1/2 tsp garlic powder 2 mL

1/2 tsp onion powder 2 mL

1/2 tsp salt 2 mL

4 beef tenderloin steaks (5 oz/140 g each), about 1-inch (2.5 cm) thick

2 Tbsp canola oil 30 mL

4 large shallots, peeled and finely chopped

6 oz/170 g sliced portabella mushrooms

3/4 cup strong coffee 175 mL

1/4 cup balsamic vinegar 60 mL

Instructions:

1.    Preheat oven to 200 °F (400 C).

2.    In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp (1 mL) salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.

3.    Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2-4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.

4.    Heat remaining 1 Tbsp (15 mL) canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.

5.    To skillet, add coffee, vinegar and remaining 1/4 tsp (1 mL) salt. Bring to a boil over medium-high heat, continue to boil 4 or so minutes or until reduced to 1/4 cup (60 mL). Spoon over all and top with additional coarsely ground black pepper, if desired.

Yield: 4 servings. Serving size: 3½ oz/105 g beef, 1/3 cup (75 mL)  mushroom mixture and 1 Tbsp (60 mL) sauce.

Source: www.canolainfo.org

Deep, Dark and Stout Chili

Heart healthy chili made with dark stout beer!

Ingredients:

2 Tbsp canola oil 30 mL

1 1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained)

2 cups diced green bell peppers 500 mL

1 cup diced red onion 250 mL

3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes

1 bottle (12 oz/341 mL) dark stout beer

3 Tbsp chili powder 45 mL

1 1/2 Tbsp ground cumin 20 mL

1 1/2 Tbsp smoked paprika (optional) 20 mL

1 Tbsp sodium-free beef bouillon granules 15 mL

1 tsp salt 5 mL

Toppings:

1/2 cup chopped fresh cilantro leaves 125 mL

1/2 cup finely chopped red onion 125 mL

1 medium lime, cut into 6 wedges

Instructions:

1.    Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.

2.    Meanwhile, in a sauté pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.

3.    Serve chili with choice of toppings placed in three small bowls.

Yield: 8 servings. Serving size: 1 1/3 cups (325 mL) chili.

Cook’s note: Like most chili recipes, the flavours are more blended if the chili is served the next day. This dish freezes well, too.

Source: www.canolainfo.org

Herbed Pork Chops on Mustard Sauce

Kick your pork chops up a notch with this tasty mustard sauce!

Ingredients:

3/4 tsp dried thyme leaves 4 mL

1/2 tsp garlic powder 2 mL

1/4 tsp dried pepper flakes  1 mL

1/4 tsp salt 1 mL

6 boneless pork chops (4 oz/125 g each), trimmed of fat

1 Tbsp canola oil 15 mL

Mustard Sauce:

1/3 cup fat-free sour cream 75 mL

1/4 cup Dijon mustard 60 mL

3 Tbsp skim milk 45 mL

1 Tbsp canola oil 15 mL

3/4 tsp dried tarragon leaves 4 mL

1 tsp coarsely ground black pepper 5 mL

Instructions:

1.    In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere.

2.    Heat large, nonstick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely pink in center.

3.    Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil, and tarragon. Place over low heat until warmed, about 2 to 3 minutes. Do NOT bring to a boil. Spoon equal amounts of mustard sauce on each of 6 dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.

Yield: 6 servings. Serving size: 1 pork chop and 2 Tbsp (30 mL) mustard sauce.

Source: www.canolainfo.org

Fall-Apart Beer Brisket

A hearty, comfort food meal with rich flavour.

Ingredients:

2 Tbsp canola oil 30 mL

1 1/2 lb trimmed beef brisket 750 g

canola oil cooking spray

1 1/2 cups diced onion (about 1 large onion) 375 mL

2 tsp minced garlic 10 mL

1 bottle (12 oz/341 mL) dark stout beer

2 Tbsp cider vinegar 30 mL

1 1/2 tsp dried oregano leaves 7 mL

1 tsp dried thyme leaves 5 mL

3 Tbsp steak sauce 45 mL

3 Tbsp no-salt-added tomato paste 45 mL

1/2 tsp salt 2 mL

6 multigrain bread slices

Instructions:

1.    Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.

2.    Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.

3.    Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavours.

4.    To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.

Yield: 6 servings. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Cook’s notes: Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a “sliced” brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above.

Source: www.canolainfo.org

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Heart healthy snack for your next celebration!

Ingredients:

Chips:

6 soft (6 inches/15 cm) corn tortillas

1 Tbsp canola oil 15 mL

1/2 tsp garlic powder 2 mL

1/2 tsp coarsely ground black pepper 2 mL

1/4 tsp salt 1 mL

Salsa:

1/2 ripe medium avocado, peeled, seeded and diced

1 medium tomatillo, papery skin removed, rinsed and diced

1 large jalapeno chili pepper, finely chopped (seeded, if desired)

1/3 cup chopped fresh cilantro leaves 75 mL

1/4 cup diced red onion 60 mL

1/2 can (15 oz/426 mL) no-salt-added black beans, rinsed and drained

2 Tbsp canola oil 30 mL

1 1/2 Tbsp fresh lime juice 20 mL

1 1/2 Tbsp cider vinegar 20 mL

1/4 tsp salt 1 mL

Instructions:

1.    Preheat oven to 350 °F  (180 °C).

2.    Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp (1 mL) salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.  

3.    Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.

Yield: 6 servings. Serving size: 1/3 cup (75 mL) salsa, 8 chips.

Cook’s note: The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.

Source: www.canolainfo.org

Hoisin-Whiskey Glazed Meatballs

Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavour and helps to thicken this Asian-inspired glaze.

Ingredients:

8 oz ground turkey 250 g

1/3 cup quick cooking oats 75 mL

1/3 cup finely chopped green onion (green and white parts) 75 mL

1 medium jalapeno chili pepper, finely chopped (with seeds)

2 egg whites

1/4 tsp coarsely ground black pepper 1 mL

2 Tbsp canola oil 30 mL

Glaze:

2 Tbsp hoisin sauce 30 mL

2 Tbsp Canadian whiskey 30 mL

2 tsp packed brown sugar substitute blend 10 mL

Instructions:

1.    In medium bowl, combine turkey, oats, green onion, chili pepper, egg whites, pepper and 1 Tbsp (15 mL) of canola oil and shape into 24 small meatballs (about 1 Tbsp/15 mL each).

2.    Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium heat. Cook meatballs 6 minutes or until no longer pink in center, turning frequently.

3.    Meanwhile, in small bowl, stir together hoisin sauce, bourbon and sugar substitute.

4.    Pour hoisin mixture over meatballs in skillet and cook 15 seconds, stirring gently until well coated. Serve with wooden picks.

Yield: 6 servings. Serving size: 4 meatballs.

Cook’s note: For better control, use two utensils, such as a fork and a spoon, to turn the meatballs easily.

Source: www.canolainfo.org

Lamb - A Delicious Sign of Spring!

For most of us across the prairies it has been a long, cold winter and any indications of spring are very welcomed. While there are many hopeful signs of spring – such as no snow on the BBQ, chives popping up through the earth and seeds on sale at the hardware store - one of my favourite signs is when my neighbours start lambing!  That means Easter and spring are just around the corner!

Most Canadian lamb is produced and processed locally; meaning that is fresh and has not earned any Air Miles(tm) before arriving at your door!  According to the Fresh Canadian Lamb Association there are about 13, 500 family sheep farmers across Canada raising over 1 million sheep for the fiber and meat markets.

As for lamb recipes, there is always the classic roasted leg of lamb served with mint jelly. However, lamb cuts actually range from leg of lamb and rack of lamb to chops and roasts to ground and kabobs. I have tried to source a variety of recipes using different cuts of lamb as well as different taste influences from the Middle East, India, Italy and North America. Lamb is enjoyed the world over so why not taste its versatility through internationally inspired flavours.

Fresh and robust herbs and spices such as mint, rosemary, cilantro, cumin, mustard and garlic compliment the earthy, distinct taste of lamb.  While some claim not to like lamb I say find a better recipe as this is the key to creating a dish you will enjoy. Lamb is best served a little pink and hot and definitely not overcooked!  As with all meat using a meat thermometer is the best way to ensure you are cooking to optimize safety and flavour! For lamb, simply insert the thermometer into the meat at its thickest part and when the thermometer read 155°F (68°C), it is just right.

Quick Tips for Preparing Lamb:

• Fresh lamb meat will be pink and the fat should be white.
• Lamb chops are small so count on 3 to 4 chops per person.
• A whole leg of lamb (6 lbs/3 kg) should feed about 8 people.
• While most lamb cuts should be cooked to 155°F (68°C), ground lamb should be cooked to 160°F (70°C).
• When grilling a whole lamb rack, cap the rib bones in aluminum foil to prevent burning.
• Like most meats, lamb benefits from standing time after cooking. Remove larger lamb roasts from the oven when the temperature registers about five degrees lower than the desired degree of doneness. Allow it to stand covered in a warm place for 15 to 20 minutes.  During this period, the roast will continue to cook, and the internal temperature may rise as much as five degrees. 
• This tip applies to all meats: To prevent burning when grilling or frying use a moist marinade that can be drained off before cooking. Dry herbs and rubs can burn easily unless you add oil or other moisture.  Totally dry flavour rubs are best for dry cooking methods such as roasting.

 ENJOY!

Leg of Lamb with Honey Soy Sauce
This recipe was faxed to me by Sheila Phillips from the Paradise Hill Farm Supply. The recipe was originally from Pearl Donovich of Lethbridge and was published in one of the Alberta Lamb Producers’ recipe booklets. The best recipes always come that way! I love how recipes float from person to person.

Ingredients:

6 – 7 lbs leg of lamb, trimmed of excess fat 3 – 3.5 kg

1 tsp salt 5 mL

½ tsp pepper 2 mL

1/3 cup honey 75 mL

4 cups water            1 L

6 Tbsp soy sauce 90 mL

Instructions:

1. Place lamb on shallow rack in roasting pan. Sprinkle on and rub in salt and pepper. Using a pastry brush, coat the whole leg in honey.  Pour in the water, enough to make it ¼ inch deep in the pan.
2. Roast at 450°F (230°C) for ½ hour. Reduce heat to 350°F (180°C) and pour half the soy sauce over the roast.
3. Roast lamb for a further 35 minutes per pound (approximately 3 – 3 ½ hours. While lamb roasts baste every 30 minutes. At the second basting pour remaining soy sauce over the leg. Cook to an internal temperature of 68 °C (155 °F).
4. Remove lamb to platter and let stand for a few minutes. Spoon off excess fat from juices and serve as is or thicken with cornstarch or flour.

Source: Alberta Lamb Producers.  Check out their website for more recipes: www.albertalamb.ca

photo credit:  Fresh Canadian Lamb

Lamb Burger 
With BBQ season around the corner this is a great way to enjoy lamb!  I sometimes add barbeque sauce to the burger mixture – it adds flavour and moisture to the burger!

Ingredients:

1 lb ground lamb 500 g

salt and pepper to taste

1 shallot, chopped

1 egg, beaten

¼ cup breadcrumbs 60 mL

Instructions:

1. Mix all ingredients with the ground lamb. Make 4 large (or 8 small) patties. Cook on a preheated grill over medium-high heat for 5 to 10 minutes on each side.
2. Serve in Kaiser buns with lettuce, sliced tomatoes, thin slices of onion and your choice of condiments.

Source: Fresh Canadian Lamb. Check out their website for more recipes: www.freshcanadianlamb.ca

Grilled Lamb Chops

This recipe came to me from my neighbours Glenda and Phil Collinge. Glenda loves trying out new recipes and they are both great taste tester when I am experimenting.

Ingredients:

¼ cup white wine vinegar 60 mL

2 tsp salt 10 mL

1 tsp minced garlic 5 mL

1 white or yellow onion, thinly sliced

2 Tbsp canola oil 30 mL

2 lbs lamb chops 1 kg

Instructions:

1. Combine all ingredients in a re-sealable plastic bag. Add lamb chops and marinate for at least 2 hours in the refrigerator.
2. Remove lamb chops from marinade. Discard marinade. Grill 3 to 5 minutes on each side. Serve.

photo credit: www.canolainfo.org

Spiced Lamb Chops with a Spinach Sauce

My friend Raghavan Iyer developed this recipe.  He indicated in the notes that licking your fingers while eating this recipes is perfectly acceptable, in fact, it's the best way to relish every bit of lingering flavour.

Ingredients:

To Marinate the Lamb:

1 Tbsp finely chopped fresh ginger 15 mL

2 tsp fennel seeds, ground 10 mL

2 tsp ground mustard 10 mL

1 tsp cardamom seeds (removed from green or white pods) 5 mL

1 tsp ground red pepper (cayenne) 5 mL

1 tsp coarse kosher or sea salt 5 mL

8 large cloves garlic, finely chopped 8

About 2 1/2 lbs rack of lamb (from ribs), cut into chops (need 18 chops) 1.25 kg

To Cook the Lamb and make the Sauce:

1/4 cup canola oil 60 mL

1/2 cup finely chopped red onion 125 mL

2 Tbsp tomato paste 30 mL

1 package (10 oz/about 300g) frozen chopped spinach, thawed (no need to drain) 1

1/2 tsp coarse kosher or sea salt 2 mL

1/2 cup heavy whipping cream 125 mL

Instructions:

1. Thoroughly combine the ginger, fennel, mustard, cardamom, cayenne, salt and garlic in a small-sized bowl, stirring to make a damp (and potent) rub. Coat each lamb chop with a scant teaspoon of this rub on each side, pressing it into the meat. Refrigerate, covered, for a least 30 minutes or as long as overnight.
2. Heat 2 Tbsp (30 mL) of the canola in a large-sized skillet over medium heat. Add half the lamb chops, rub and add to the hot oil and sear each side until browned, about 3 minutes per side. Transfer the chops to a serving platter. Scrape any spices and oil stuck to the skillet into a small bowl. Add the remaining 2 Tbsp (30 mL) canola oil to the same skillet and repeat with the remaining lamb chops. Add the chops to the ones in the serving platter. Cover it with foil to keep warm as you prepare the sauce.
3. Add the saved browned spices and oil to the skillet along with the onion. Stir-fry the medley to allow the onion to soften, 2 to 3 minutes.
4. Stir in the tomato paste and let it warm through, 1 to 2 minutes. Add the spinach, including its thawed juices, and salt. Scrape the skillet to loosen up browned bits of spices and tomato paste to deglaze it. Cook the spinach, covered, stirring occasionally until the spinach is olive green and tender, about 5 minutes.
5. Stir the cream into the spinach. Transfer the skillet's contents into a blender and puree until the sauce is smooth.
6. Spoon a tablespoon (15 mL) of the sauce over each lamb chop and serve.

Yield: 6 (3 chops each).

Source: Cookbook Authour, Raghavan Iyer via www.canolaInfo.org.

photo credit: www.canolainfo.org

Spiced Lamb Strips with Mint and Cilantro
Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations. It is perfect for Easter and a great way to use up leftover lamb.

Ingredients:

1 lb lamb leg, boned, trimmed and cut into thin strips 500 g

1 tsp cumin 5 mL

1 tsp coriander 5 mL

1 tsp paprika 5 mL

1/4 tsp pepper 1 mL

1 Tbsp plus 1 tsp canola oil 20 mL plus 5 mL

1 small onion, thinly sliced

2 cloves garlic, minced

4 Roma tomatoes, seeded and cubed

1 Tbsp chopped fresh mint 15 mL

1 Tbsp chopped fresh cilantro 15 mL

4 whole wheat pitas, warmed

2 cups shredded lettuce 500 mL

8 black olives, chopped

Instructions:

1. In medium bowl, add lamb strips. Mix with cumin, coriander, paprika and pepper.
2. In large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium high heat. Working in batches, sauté lamb strips 4 - 5 minutes or until cooked through. Remove from pan and set aside. Add 1 tsp (5 mL) canola oil to pan and sauté onion for 3-4 minutes or until onion is cooked. Add garlic, tomatoes and cook 2 to 3 minutes longer. Add lamb back to pan.
3. Add mint and cilantro and toss with meat and vegetables. Divide mixture between four pitas. Garnish with lettuce and black olives.
Yield: 4 servings.

Source: www.canolaInfo.org

photo credit: www.canolainfo.org

North African Styled Lamb with Chickpeas and Couscous

This recipe is filled with delicious, exotic flavors that are sure to please the senses.

Ingredients:

1 large eggplant, cut into pieces

2 tsp salt 10 mL

1 lb lamb leg, boned, trimmed and cut into thin strips 500 g

1 1/2 Tbsp coriander seeds, crushed 20 mL

1/2 tsp cumin seeds, crushed 2 mL

1 tsp grated nutmeg 5 mL

1/4 tsp black pepper 1 mL

1/2 tsp salt 2 mL

3 Tbsp canola oil 45 mL

1-2 jalapeño peppers, seeded and finely chopped

2 Tbsp grated fresh ginger 30 mL

2 cloves garlic, minced

1 tsp vinegar 5 mL

6 Roma tomatoes, seeded and finely chopped

1 can (19 oz/540 mL) chickpeas

2 Tbsp freshly chopped parsley 30 mL

1 Tbsp freshly chopped cilantro 15 mL

4 cups cooked couscous 1 L

Instructions:

1. Place eggplant in colander over sink. Sprinkle with salt and let sit 20 to 30 minutes.
2. Meanwhile, rub lamb strips with mixture of coriander, cumin, nutmeg, pepper and salt.
3. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium high heat. Sauté lamb strips until cooked through 6 to 8 minutes.
4. Rinse eggplant under cold water and squeeze out excess moisture.
5. Add 1 Tbsp (15 mL) canola oil to lamb in skillet. Add eggplant to lamb strips and cook for about 2 to 3 minutes. Add jalapeño peppers, ginger, garlic and cook for 1 minute. Add vinegar and tomatoes. Cover and let simmer over medium heat for 10 to 15 minutes. Stir once or twice during cooking time. Stir in chickpeas. Heat through. Stir in parsley and cilantro. Serve with couscous.

Yield: 8 servings. Serving Size: 1 generous cup (250 mL).

Source: www.canolaInfo.org

photo credit: Fresh Canadian Lamb

Thought this Shepherd's Pie with Round Lamb and Mushrooms would be the next lamb recipe I try out! Check it out at http://www.freshcanadianlamb.ca/recipes.html.