Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.
Chocolate mint rice pudding layered in sherbet glasses, lightened with whipped cream and egg whites, studded with cooked rice and swirls of mint jelly.
Chocolate mint rice pudding layered in sherbet glasses, lightened with whipped cream and egg whites, studded with cooked rice and swirls of mint jelly.
Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.
Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.