Recipe: Red, White & Blue Burger

July 1, 2014

Red, White & Blue BurgerFood lovers go all out during the 4th of July weekend! Check out this Red, White & Blue Burger recipe if you are looking to celebrate with great food this weekend. Watch Chef Aaron Ballard prepare this recipe on KUTV by clicking HERE.

Red, White & Blue Burgers
Celebrate with Great Food!
Red, White & Blue Burger Ingredients
  1. 6 Bob's Blue Burger
  2. 2 cups Red Bell Pepper strips pickled in Ginger vinegar (also called a shrub)
  3. 2 cups Red Cabbage slaw
  4. 12 slices Boars Head horseradish white cheddar
  5. 4 Tbsp. mayonnaise
  6. Spicy ketchup (you can make your own by adding Sriracha to ketchup)
  7. 6 egg buns or brioche buns
  1. 1.) Cook burgers until they reach an internal temp of 165F. You can speed this up on the grill by capping your burgers with a small metal bowl. Be sure to handle it with care as it will be hot.
  2. 2.) Lather both sides of your bun with mayo as it will help create a barrier that will keep the bun from getting soggy.
  3. 3.) Place burger on bun and assemble in this order; bun, burger, two slices of cheese, a few pinches of slaw, pickled peppers, a dollop of ketchup and finally the top bun.
  4. 4.) Respectfully salute your burger and devour.
Pickled Red Bell Pepper Strips Ingredients
  1. 4 Washed organic Red Bell Peppers
  2. 2 cups white distilled vinegar
  3. 2 cups sugar
  4. About 4" of peeled and minced fresh ginger
  1. 1.) Combine vinegar and sugar in a medium saucepan. Do not stir! Bring the two to a boil.
  2. 2.) Add the ginger and allow to boil for 1 minute.
  3. 3.) Remove from heat and allow to cool to room temperature.
  4. 4.) Place in refrigerator for a few days up to a week to allow for the ginger flavor to develop. If you would like to skip this step you can purchase Pok Pok Som Ginger drinking vinegar from your local Harmons seafood department.
  5. 5.) When you are ready to make your pickles, slice planks off of your red bell peppers and cut them into small strips.
  6. 6.) Place peppers into pickling liquid and make sure they are covered - you can add a bit of water to make sure they are covered.
  7. 7.) Place in refrigerator for a few hours to overnight. Use within seven days.
Blue Cabbage Slaw Ingredients
  1. 1 head Red Cabbage washed
  2. Kosher salt
  3. Sugar
  4. Baking Soda
  1. 1.) Cut cabbage in half and remove core.
  2. 2.) Shred the cabbage as thin as possible (half a cabbage will be enough for this recipe wrap the other half and store).
  3. 3.) Place in a large bowl and sprinkle with about half a teaspoon of baking soda.
  4. 4.) Toss gently to incorporate and allow to sit until cabbage has developed a deep blue color along the cut edges. This is caused by the acids in the cabbage reacting with the baking soda.
  5. 5.) Once a nice blue color has been achieved lightly sprinkle a few pinches of salt and sugar on the cabbage and mix to incorporate.
  6. 6.) Continue to add sugar or salt to taste.
  7. 7.) Allow it to sit for at least 30 minutes to macerate and soften. Blog

Ask a Chef: Half Smoke Chili Recipe – Perfect for Hot Dogs & Sausages

June 25, 2014

ChiliDogsEvery week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to

This question comes from Bobby:

“My kids love hot dogs, but my wife and I are getting bored serving the same old hot dogs with ketchup and mustard. How can I jazz up hot dogs for our summer barbecues?”

When the weather heats up there is definitely something nostalgic about a hot dog fresh off the grill. Basic hot dogs with ketchup and mustard are delicious, but sometimes it is fun to mix it up.

One of the best ways to spruce up your hot dogs is with a killer chili recipe. Here is my favorite recipe inspired by the famous Chili Half Smokes from Ben’s Chili Bowl in Washington D.C.:

Half Smoke Chili Recipe for Hot Dogs & Sausages
Half Smoke Chili Ingredients
  1. 1 Harmons Beef Spoon Roast
  2. 1 sweet onion small diced
  3. 1 tablespoon chili powder
  4. 1 tablespoon Guajillo chili powder (you can use your favorite chili powder)
  5. 1 tablespoon smoked paprika
  6. 1 teaspoon mustard powder
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon ground coriander
  9. 1 clove minced garlic
  10. 2/3 cup tomato paste
  11. 2 tablespoons apple cider vinegar
  12. 2 tablespoons butter or canola oil
  13. 2 tablespoons all purpose flour
  14. 3 cups beef or chicken stock
  15. Kosher salt to taste
Half Smoke Chili Directions
  1. 1. Preheat oven to 250 degrees.
  2. 2. Remove plastic and place spoon roast in roasting pan (keeping roast wrapped in butcher paper).
  3. 3. Cook roast at 250 degrees for 2 hours per pound.
  4. 4. Remove roast from oven, unwrap and let cool for 5 minutes.
  5. 5. Sweat onions on medium heat in a little oil in a medium sauté pan with a pinch or two of salt.
  6. 6. Shred or chop roast into small pieces and add it to the onions.
  7. 7. Add half of the dry spices and mix with meat and onions and cook for a few minutes.
  8. 8. Add tomato paste and garlic and cook into beef for several minutes.
  9. 9. You will start to get a paste sticking to your pan -- deglaze (cook off what is sticking to the bottom of the pan) with vinegar and cook down for a few minutes, then remove from heat.
  10. 10. In a medium to large sauce pot heat oil or butter and add flour and reserved dry spices and cook for a few minutes until you have a nice paste.
  11. 11. Slowly whisk in reserve stock from roast and your remaining cup and cook until it reduces by half.
  12. 12. Add in your cooked meat and onion mix and continue to cook on medium to low while stirring until it is thickened enough to dress a hot dog.
  13. 13. Season to taste with salt and pepper and cool. For best flavor let it sit overnight in the fridge.
Half Smoke Chili Hot Dog & Sausage Instructions
  1. 1. Smoke your all beef hotdogs or sausage on grill, stove-top smoker, or conventional smoker for fifteen minutes. Finish on grill or grill pan.
  2. 2. Small dice fresh sweet onions.
  3. 3. Lather mustard on fresh baked hotdog bun (I like to use Harmons Brat Buns). You can also grill these first with a little bit of butter and garlic.
  4. 4. Place smoked hot dog in bun.
  5. 5. Load with chili.
  6. 6. Garnish with fresh onion and shredded cheese (I like to us Beecher's No Woman cheese found on the Cheese Islands in Harmons stores).
  7. 7. Enjoy! Blog

Recipe: Kabob Grilling

May 22, 2014


Memorial Day is right around the corner and that means one thing…BBQ season! Right now is the perfect time to brush up on your grilling skills! Watch Chef Kimberly Larsen talk all things kabobs on KUTV’s Fresh Living by clicking HERE.

If you want to learn more fun summertime & grilling recipes, check out Harmons Food for Thought Guide – Summer Edition.

Kabobs with Mint Basil Butter
Kabobs With Mint Basil Butter Ingredients
  1. 1 bunch basil leaves
  2. 1/2 bunch mint leaves
  3. 1 lemon, juice & zest
  4. 2-4 cloves garlic
  5. 1 jalapeno or sweet red pepper, deseeded
  6. 2 sticks butter, softened
  1. 1.Place all ingredients except butter in food processors.
  2. 2.Pulse until chopped finely.
  3. 3.Add softened butter and again pulse until smooth and completely combined.
  4. 4.Roll like a log in plastic wrap or parchment paper.
  5. 5.Save in refrigerate until ready to use.
  6. 6.Slice of pats of butter to place over kabobs as they come off the grill.
  7. 7.For brushing, melt in saucepan then brush foods last few minutes of grilling.
  8. Note - If you like your kabobs spicy use the jalapeno. For less spicy version use a sweet pepper of choice.
Horseradish Aioli Ingredients
  1. 1 egg yolk
  2. 3/4 cup canola oil1 teaspoon white vinegar
  3. 1/2 lemon, juice
  4. 1-2 tablespoons fresh horseradish, grated
  5. 1 tablespoon roasted garlic1 teaspoon paprika or cayenne
  1. 1.In food processor add egg yolk and vinegar.
  2. 2.Pulse until slightly pale.
  3. 3.With machine running, add canola oil in a slow stream.
  4. 4.Adjust consistency with lemon juice.
  5. 5.Add horseradish, garlic and spice, cayenne or paprika.
  6. 6.Pulse until combined.
  7. 7.Season with salt.
  8. 8.Serve aioli with kabobs of choice! It is especially delicious with beef and chicken. Blog

Still Looking for the Perfect Gift for Mother’s Day?

May 10, 2014

MothersDayBlogPostIf you still haven’t thought of how to make your mom feel special this Mother’s Day, don’t worry because Harmons has you covered with stunning flowers and other fun gift ideas.


Most people think of Harmons for groceries, but did you know that we have a 9,000 square foot state-of-the-art floral design and distribution center in the heart of West Valley City? Call us at 801-957-8477 to order your flowers!

Harmons floral design and distribution center employs 9 full-time floral designers and 13 part time floral associates with a combined 130 years of floral experience.

Want something unique for your mom? Harmons offers several special Mother’s Day arrangements and can also create unique custom designs to fit every taste and budget.

Breakfast in Bed

If flowers aren’t her thing, you can pick up everything you need for a delicious breakfast in bed. Click HERE to find a Liege Chocolate Chip Waffles recipe on ABC 4, or HERE to find an Easy Eggs Benedict recipe.

Bath Products, Kitchenware, & Gift Certificates

Harmons also has amazing local bath products from “The Soap Lady,” fantastic kitchenware items in the home department, gift certificates for a cooking class and more.

Mini Cake Decorating

For a fun Mother’s Day treat Saturday, May 10th from 9:00 a.m. to 5:00 p.m., you can bring your kids to any Harmons location to decorate a mini cake for mom, along with a custom card.

 Pick up some beautiful flowers, get a cooking school gift card, or have the kids decorate a special cake at Harmons!


Mother’s Day Recipe: Easy Eggs Benedict

May 8, 2014

Portobello mushroom brie eggs benedictMother’s Day is coming up this Sunday. One of the best things you can do is show her some love with breakfast in bed! Chef Aaron tells us how to make Easy Eggs Benedict (this is something the kids can do with dad’s supervision too!). Watch Chef Aaron prepare this for KUTV’s Fresh Living by clicking HERE.

Easy Eggs Benedict
Mother's Day Recipe
Hollandaise Sauce Ingredients
  1. 1 egg yolk
  2. 1 tsp. water or lemon juice
  3. 1/8 tsp. salt (or one pinch)
  4. 1/2 cup unsalted butter, melted (1 stick or 4 oz.)
  5. 1 pinch cayenne pepper
  1. 1. Using a wand mixer and tall skinny container that will accommodate the mixer (the mixer will usually come with one but wide mouth mason jar will also do the trick) place egg yolk, water, and salt into container.
  2. 2. Heat butter to 220F in microwave or in a small sauce pan.
  3. 3. Place mixer into container and turn on.
  4. 4. Start slowly pouring in butter with a steady stream.
  5. 5. The heat from the butter will cook the egg.
  6. 6. Add a pinch of cayenne and serve immediately.
  7. 7. Hollandaise will not store well and should be used fresh. It will hold as long as you keep it warm. Discard after two hours.
Eggs Benedict Ingredients
  1. 8 slices prosciutto crudo (raw- available at our deli case)
  2. 4 English muffins split
  3. 8 eggs
  4. Salt and pepper, to taste
  5. Hollandaise sauce, recipe above
  6. Fresh chopped parsley or chervil (parsleys delicate cousin available in our produce department)
  1. 1. Brown the prosciutto in a medium skillet and toast the English muffins, cut sides down in skillet or pan. They will cook very quickly (almost less than a minute).
  2. 2. Move to a plate with a paper towel to soak up excess oil.
  3. 3. Fill a 10-inch nonstick skillet half full of water.
  4. 4. Bring to a delicate poaching temp (small bubbles).
  5. 5. Get a small saucer and place a square piece of plastic wrap centered over the saucer.
  6. 6. Crack the egg onto the plastic wrap in the saucer to form a little pool and gently gather the edges and twist close into a little packet.
  7. 7. Seal with a chip clip or clothes pin.
  8. 8. Place egg bundle in water and cook until egg is set (about five minutes).
  9. 9. Remove egg from bundle gently.
  10. 10. To assemble: Lay a slice prosciutto on top of each muffin half, followed by a poached egg. Top eggs benedict with hollandaise sauce.
After you serve mom her delicious breakfast, you’ll want to also give her a fabulous gift
  1. • Want something unique for your mom? We offer several special Mother’s Day floral arrangements and can also create unique custom designs to fit every taste and budget.
  2. • If you don’t know what kind of flowers she’ll like, our designers can give you plenty of suggestions.
  3. • From roses to tulips, and daisies to lilies—they’ll be sure to help you find exactly what you need.
  4. • If flowers aren’t her thing, you can pick up a gift card for cooking school classes.
  5. • Harmons Cooking Schools are located at Bangerter Crossing, Station Park, and City Creek store locations.
  6. • Class options include basic cooking skills, seasonal and ethnic interests, private classes, kids events and more.
  7. • Plus, on Saturday, May 10, from 9:00 a.m. to 5:00 p.m., you can bring your kids to any Harmons location for free cake decorating.
  8. • Children will be able to decorate their own small cake for mom and make a 5x7 card as well.
  9. • Make your mom feel special this Mother’s Day. Pick up some beautiful flowers, get a cooking school gift card, or have the kids decorate a special cake at Harmons! Blog

Recipe: Tres Leches Cake

May 5, 2014

TresLechesCakePerfect for Cinco De Mayo, this Tres Leches Cake recipe by Chef Tina Jean will make your celebrations amazingly sweet! Watch Chef Tina prepare this dessert on ABC 4′s News Midday by clicking HERE.

Tres Leches Cake
Your Cinco De Mayo Dessert Has Never Been Better!
Tres Leches Cake Ingredients
  1. 9 eggs, separated
  2. 1 cup sugar
  3. 1 tablespoon vanilla extract
  4. 2 cups all-purpose flour
Sauce Ingredients
  1. 1 14oz. can sweetened condensed milk
  2. 1 12oz. can evaporated milk
  3. 1 cup milk
  4. 1 tablespoon vanilla extract
Topping Ingredients
  1. 2 cups heavy whipping cream
  2. ¼ cup confectioners sugar
  1. 1. Preheat the oven to 360 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  2. 2. Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.
  3. 3. Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.
  4. 4. Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  5. 5. Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.
  6. 6. Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
  7. 7. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed.
  8. 8. In the bowl of your mixer, whip up the heavy cream with the confectioners' sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice. Blog

Recipe: Fish Tacos, Jicama Slaw, Corn and Black Bean Salad

May 5, 2014

Happy Cinco De Mayo! Are you looking for a delicious way to celebrate with your family and friends? Click HERE to see Chef Aaron Ballard and Bob Harmon show Good Morning Utah how to celebrate with great food!

Fish Tacos, Jicama Slaw, Corn and Black Bean Salad
A Cinco De Mayo Recipe!
Fish Taco Ingredients
  1. 2 pounds Sea Bass
  2. 3 teaspoons chili powder
  3. 2 tablespoons lime juice
  4. 2 tablespoons extra-virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1 teaspoon garlic powder
  7. 1 teaspoon salt
  8. ½ teaspoon freshly ground pepper
  9. Corn tortillas
  1. 1. Combine all of the ingredients except the fish into a small bowl. Mix to incorporate.
  2. 2. Add the fish and coat in the mixture.
  3. 3. Warm grill plate until it is hot.
  4. 4. Add the fish and cook until the fish has been cooked through.
Jicama Slaw Ingredients
  1. 1 small jicama, peeled and finely shredded
  2. ½ head radicchio, finely shredded
  3. 2 carrots, shredded
  4. ¼ cup freshly squeezed lime juice
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons sugar
  7. ½ cup olive oil
  8. ¼ cup finely chopped cilantro leaves
  9. Salt and freshly ground black pepper
  1. 1. Place jicama, cabbage, and carrots in a large bowl.
  2. 2. Whisk together the lime juice, vinegar, honey and oil in a medium bowl.
  3. 3. Season with salt and pepper to taste.
  4. 4. Pour the dressing over the jicama mixture and toss to coat well.
  5. 5. Fold in the cilantro.
  6. 6. Let stand at room temperature for 15 minutes before serving.
Corn and Black Bean Salad Ingredients
  1. 1 can, 14 ounces, black beans, rinsed and drained
  2. 3 ears of corn, cooked, with kernels cut off cobs
  3. 1 small red bell pepper, seeded and chopped
  4. ½ red onion, chopped
  5. 1 ½ teaspoons ground cumin
  6. 2 teaspoons hot sauce
  7. 1 lime, juiced
  8. 2 tablespoons vegetable or olive oil
  9. Salt and pepper
  1. 1. Combine all ingredients in a bowl.
  2. 2. Let stand at least 15 minutes for flavors to combine, toss and serve. Blog

Ask A Chef: Easter Dinner

April 18, 2014

Easter_Dinner_500X500Every week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to

One of the best parts about Easter (beside all of the candy and Easter egg hunts of course) is sitting down to a beautiful Ham dinner with your loved ones. Baked ham is a delicious Easter classic and is tasty served warm or cold. It is also surprisingly easy to prepare. Try this recipe for a perfect baked ham:



Easter Dinner
Baked Ham, Roasted Fingerlings and Green Beans with Honey Bacon Dressing
Baked Ham
  1. 1 (12 pound) bone-in ham, rump portion
  2. 1/2 cup whole cloves
  3. 1 cup packed brown sugar
  4. 4 cups water, or as needed
  1. 1. Preheat oven to 350°.
  2. 2. Place ham in a roasting pan and press whole cloves into the top at 1 to 2 inch intervals.
  3. 3. Pack top of ham with a layer of brown sugar.
  4. 4. Pour enough water into the bottom of the roasting pan to come to 1 inch depth.
  5. 5. Cover the pan tightly with aluminum foil or id.
  6. 6. Bake for 4 ½ to 5 hours (about 22 minutes per pound), or until the internal temperature of the ham has reached 160°.
  7. 7. Let stand for 20 minutes before carving.
Roasted Fingerlings and Green Beans with Honey Bacon Dressing
  1. Every Easter ham needs the perfect side dish. Au gratin potatoes are a great option. To mix things up, try this twist on potatoes and green beans.
  2. 1 1/2 pounds fingerling potatoes
  3. 1 1/2 tablespoons olive oil, divided
  4. 1 teaspoon salt, divided
  5. 3/4 teaspoon cracked pepper, divided
  6. 1/2 pound tiny green beans (haricots verts)
  1. 1. Preheat oven to 425°.
  2. 2. Cut fingerlings in half lengthwise, and place in a large bowl.
  3. 3. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
  4. 4. Place potato halves, cut sides up, in a sheet pan.
  5. 5. Toss green beans with remaining 1/2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and place onto another sheet pan.
  6. 6. Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
  7. 7. Remove from oven, and let potatoes stand.
  8. 8. At the same time bake the green beans for 12 minutes.
  9. 9. Arrange green beans around roasted potatoes on a serving platter.
  10. 10. Drizzle with Honey Bacon Dressing.
Honey Bacon Dressing
  1. 2 slices bacon, cooked and crumbled
  2. ½ cup honey
  3. ½ cup vinegar
  4. 1/3 cup vegetable oil
  5. 1 tsp. yellow mustard
  6. 1 tsp. lemon juice
  1. Place all ingredients in a bowl and whisk together until well combined.
  2. And for the grand finale…dessert! No Easter feast would be complete without a decadent treat. Stop by Harmons and pick up something sweet from our bakery. From fresh fruit tarts and amazing pies, to strawberry cake, éclairs, cookies and more…we have a huge selection of Easter desserts to choose from. We also have a gorgeous selection of Easter flowers and are still taking orders for chef prepared Easter feasts. Happy Easter! Blog

Recipe: Tapenade Lamb

April 17, 2014

Looking for an Easter lamb recipe? Take a look at this recipe by Chef Johnny McAdams! You can also watch him prepare this on ABC 4′s Good Morning Utah by clicking HERE.

Tapenade Lamb
A great Easter meal!
  1. 1 rack of lamb
  2. 2 C. chicken stock
  3. 2 C. cherry tomatoes
  4. 1 C. Kalamata olives
  5. 1 C. green olives
  6. 1 Tbs. garlic
  7. 2 Tbs. olive oil
  8. ½ C. goat cheese
  9. 2 Tbs. fresh parsley
  10. 2 Tbs. fresh sage
  11. 1 Tbs. fresh rosemary
  12. 2 Tbs. fresh thyme
  1. Combine all ingredients but chicken stock, tomatoes, lamb and olive oil into a food processor, then pulse 5 to 6 times so everything is roughly chopped. Turn the processor on and slowly add the olive oil. Blend the tapenade until a paste is formed.
  2. In sauté pan over medium-high heat, sear the lamb for 8 minutes then flip and repeat on the other side. Remove the lamb form the pan. Allow the lamb to cool until you can comfortably handle the rack. Cover both sides of the lamb with the tapenade. Place the tomatoes into the sauté pan and cook for 6 to 8 minutes, and then add chicken stock to deglaze the pan. Place the lamb rack back into the pan cover and place in the oven at 220 degrees for 3 to 4 hours (full rack) 2 to 3 hours (half rack). Blog

Recipe: Easter Lamb with Red Beet & Mint Jelly

April 15, 2014

EasterRoastEaster is this Sunday and if you’re looking for some delicious ways to celebrate with your family, check out this recipe from Chef Kimberly Larsen. Watch Chef Kimberly prepare this festive Easter meal on KUTV’s Fresh from the Kitchen by clicking HERE!

AND REMEMBER… If you want to take a break from the kitchen this Easter, let us do the work for you! Order a delicious ham dinner with all the fixins’ from Harmons by clicking HERE!

Easter Lamb with Red Beet & Mint Jelly
Easter Lamb
  1. 2 lemons, zest and juice
  2. 5 garlic cloves, minced
  3. 1 bunch Italian parsley, minced
  4. 3 tablespoons olive oil
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 (4-pound) boneless leg of lamb, netting removed
  8. Extra netting or butchers twine
  1. 1. Heat the oven to 400°F and place rack in the middle of oven.
  2. 2. Place the lemon zest, garlic, parsley and 2 tablespoons oil in a medium bowl and season with salt and pepper. Stir and combined to make a paste.
  3. 3. Unroll the lamb, lay it flat on a cutting board.
  4. 4. Season the lamb with salt and pepper.
  5. 5. Spread the lemon-garlic-parsley paste over the seasoned meat.
  6. 6. Roll the lamb back up and place extra netting over lamb or tie it in several places, about 1 to 2 inches apart, with butcher’s twine.
  7. 7. Season outside of lamb with olive oil, salt, and pepper all over the outside of the lamb and place in a shallow baking pan.
  8. 8. Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour.
  9. 9. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes.
  10. 10. Remove the twine, carve, and serve.
Red Beet & Mint Jelly
  1. 2-3 medium red beets, peel and grated
  2. 1 apple, peeled and grated
  3. 4 garlic cloves, minced
  4. 1 red chili, minced
  5. 1/2 cup apple wine vinegar
  6. 1/2 cup apple juice
  7. 1/2 cup granulated sugar
  8. 1 tsp. salt
  9. 1 oz. fresh mint leaves, minced
  1. 1. Stir together red beets, apple, garlic, and chili.
  2. 2. Heat large saucepan on medium high heat.
  3. 3. Add vinegar, apple juice, sugar and salt.
  4. 4. Bring to a simmer, add beet and apple mixture, return to boil.
  5. 5. Cook for 40-45 minutes. Mixture should thicken.
  6. 6. Remove from the heat and stir in mint leaves.
  7. 7. For a smoother jelly blend with emersion blender.
  8. 8. Store in airtight container. Blog