Horseradish-and-Herb-Crusted Lamb Roast

The classic spring roast lamb gets a mini makeover with a herbaceous horseradish crust, and a simple red wine pan dripping sauce is the perfect complement.

  • 1 c. (2 sticks) unsalted butter, softened
  • 8 garlic cloves, peeled
  • 1½ c. prepared horseradish
  • 3 tbsp. rosemary
  • 2 tbsp. thyme
  • 2 tbsp. sage
  • 2 tsp. salt
  • 1½ tsp. black pepper
  • 4-to-6-pound bone-in lamb leg roast
  • 1 c. red wine
  1. Move the roasting rack to the middle of the oven, and preheat to 400°F.
  2. In a food processor, blend the butter, garlic, horseradish, rosemary, thyme, sage, salt, and pepper, creating a paste. Place the lamb on the rack, and generously coat with the horseradish-herb paste.
  3. Roast for 30 minutes. Remove the rack, and carefully deglaze the lamb with the wine, using a spatula to scrape the bottom of the pan to pick up any brown bits, and whisk. Return to the oven, reduce heat to 300°F, and continue to cook for 15 minutes.
  4. Carefully pour pan drippings into a gravy boat before serving. Let the roast rest for 15 minutes before slicing.

Chicken Salad Tea Sandwiches

Chicken salad is one of those traditional tea sandwich flavors, and it simply cannot be forgotten for your picnic party. Whip up this staple combination (with a twist) and watch them go fast!


  • 2 pounds cooked chicken, cubed
  • 1½ cup red seedless grapes, cut in half
  • ½ cup pecans, sliced
  • 1 green apple, diced small
  • Salt and pepper, to taste
  • ¼ cup Dijon mustard
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • Loaf rye bread, crust removed


  1. Combine chicken, grapes, pecans, apples, salt, and pepper.

2. Add in Dijon mustard, mayo, and lemon juice, and mix.

3. Combine both mixtures, and top with other slice of bread. Cut diagonally into triangles.