Lamb Shoulder Chops (Middle Eastern Style)

Lamb Shoulder Chops (Middle Eastern Style)

Lamb on the bone is a favourite in Middle Eastern cuisine, so taking that spicing and slathering it on shoulder chops is a winning recipe. I tested different cooking lengths. The one-hour timing – slightly pink with a more gentle flavour – was my favourite. (I found two hours was a little drier and three was tender and full-flavoured, falling off the bone.)

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Buttery Caramel Currant Bars

Buttery Caramel Currant Bars

The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best. This long weekend, blow them all out of the water with these easy, decadent bars that put a spin on the classic. For a more traditional homage, omit the caramel drizzle.

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Flattened Chicken Under a Brick

Flattened Chicken Under a Brick

Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. I saw this technique for roasting chicken under a weight in California and the juicy crispy product is a superb taste.  Serve with creamy mashed potatoes and green beans with walnuts. Smaller chickens bake best. You can use the hot smoked paprika if desired.

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