Vanessa’s Shepherd’s Pie with Buttermilk Yukon Gold Topping

Vanessa Currie is a potato researcher, the keeper of the progeny of Yukon Gold and a fabulous cook. Never one to miss an opportunity to hold forth on her favourite topic…good spuds, she writes: “A word about the potatoes – I suggest Yukon Gold where available. I would not recommend red...

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. 1 lb (500 g) lamb leg, boned, trimmed and cut into thin...

Spiced Lamb Chops with a Spinach Sauce

To Marinate the Lamb: 1 Tbsp (15 mL) finely chopped fresh ginger  2 tsp (10 mL) fennel seeds, ground 2 tsp (10 mL) ground mustard 1 tsp (5 mL) cardamom seeds (removed from green or white pods) 1 tsp (5 mL) ground red pepper (cayenne) 1 tsp (5 mL) coarse kosher or sea salt 8 large cloves garlic,...

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape.  It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes.  The milk should only simmer but not boil dry....