We seasoned and roasted these boneless New Zealand spring lamb legs on high heat. We put a serious crust on these; lots of coriander, rosemary, sea salt and black pepper. After they came out of the convection oven they were rubbed with lots of fresh garlic. Then they went into a low oven for a couple of hours until incredibly tender and flavourful.
These turkey burgers turned out so moist. They are packed with thai basil, fresh thyme, garlic, and sprinkled with dry rosemary before frying. A slice of double creme brie sits on top and then a spoonful of whole grain kozliks mustard. Kozliks is a local mustard producer and their whole grain is strong with a nice hit of heat. I ❤ this combo. Decadent, juicy turkey and cheese spiked with hits of fresh anisey thai basil, perfumed with thyme and pops of tangy mustard heat.