Root Vegetable Roast with Rosemary Rush Spice Rub
2.2 lbs (1 kg) mixed squash, sweet potatoes, carrots, parsnips,
4-6 shallots, peeled and left whole
2 tbsp. (25 mL) olive oil
2 tbsp. (25 mL) unsalted butter
4 tsp. (20 mL) Rosemary Rush Spice Rub
4 cloves garlic, left whole
salt to taste
Preheat oven to 400 F.
Prepare vegetables by peeling all vegetables; seed squash and dice all vegetables into pieces of approximately 1inch size.
In a greased Pyrex dish, toss all vegetables with olive oil, Rosemary Rush Spice Rub, and salt to taste. Dot all vegetables with butter and put in the oven for 20 minutes. Remove vegetables from oven and turn over. Return to oven and bake for an additional 15 minutes or until cooked through.
Serves 6-8.
Chicken Breast Stuffed with Rosemary Rush Goat Cheese
4 chicken breasts, boneless, skinless, and butterflied
3-4 tbsp. (40-50 mL) Rosemary Rush Spice Rub
4-6 tbsp. (50-75 mL) goat cheese, softened.
Melted butter for brushing over breast
salt to taste
Preheat oven to 400 F.
In a medium bowl, mix together Rosemary Rush Spice Rub and goat cheese. Set aside
On a clean surface, lay flat the butterflied chicken breasts. Divide the herbed goat cheese mixture into 4 equal portion and stuff each breast with filling. Brush the stuffed chicken breast with melted butter and season with salt. Arrange the stuffed breast in cassarole dish. In preheated oven bake chicken breasts for 20 minutes or until cooked though. Can be served hot or cold.
Serves 4.
Rack of Lamb Provencal with Rosemary Rush Spice Rub
2 tbsp (25 mL) finely chopped shallots
3 tbsp (40 mL) finely chopped fresh parsley
2 tsp. (10mL) Rosemary Rush Spice Rub
½ cup (125 mL) dry breadcrumbs
2 tbsp. (25 mL) melted unsalted butter
1 ¼ lb. (575 g) trimmed single rack of lamb (approximately 8 ribs)
lightly season with salt
2 tbsp. (25 mL) red wine
½ up (125 mL) chicken or lamb stock
In a bowl, combine the shallots, parsley, Rosemary Rush Spice Rub, breadcrumbs and butter. Combine the crumb mix well.
Heat a large skillet over high heat and brown one side of rack and season with salt. Turn over and brown the other side as evenly as possible. Transfer rack of lamb flesh side up to a roasting pan and pat the herb mixture evenly over the top of the rack and roast it in a preheated 450 F oven for 15 minutes or until it is medium rare. Meanwhile, deglaze the pan with the wine and stock and strain the sauce through a fine sieve into a small saucepan. Cook the sauce until it thickens and keep it warm. Once the rack is cooked, allow the meat to stand for 10 minutes. Slice the lamb into chops by cutting it between ribs and serve with sauce.
Serves 2.
Grilled Lamb Loins Marinated in Rosemary Spice
2 lamb laoins, weighing 12 oz. (350 g)
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) red wine
1 tbsp (15 mL) Rosemary Rush Spice Rub
Amorizia Horseradish Spread
In medium bowl, combine olive oil, red wine and Rosemary Rush Spice Rub. Marinate lamb loins for at least 8 hours or overnight.
On a hot grill or barbeque, cook meat to desired doneness. Allow to rest before slicing and serve with Amorizia Horseradish Spread.
Serves 2.