Recipes posted a year ago:
With me working lots of long hours the past six months, we seem to have had a bit of a pattern emerge with our weekends – Sunday has become “roast day.” It turns out to be the one day where we seem to have enough time to get a large cut of meat fully thawed (starting the night before) and cooked on the grill or in the oven. This past Sunday was no exception…
With spring finally “officially” here, and with a mix of weather that certainly shows promise of an end to the gray and gloom, we also see the trees, flowers, and herbs showing signs of new life. Among those herbs is mint – whose flavor is traditionally paired with lamb this time of year. Rather than lamb, I decided to give mint a twist and try it with one of the elk shoulder roasts we had in the freezer from this past fall.
