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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Grilled Bison Steaks

Grilled Bison Steaks

Bison is a rich, lean, grass-fed organic meat that delivers great taste and has fewer calories than beef. Often confused with buffalo (which are from Asia and Africa and not found in North America), bison have a distinctive look, with their huge heads, woolly fur coats and shoulder humps. It is not always easy to find bison meat in the butcher shop, although the situation is improving.

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