A Hearthside Repast

A Hearthside Repast

Above: Coated in a seasoned mixture of olive oil and garlic, tender rack of lamb is first seared in the skillet, then brushed with tangy pomegranate glaze, baked to a succulent finish, and served over minty pistachio pesto. See the November/December 2017 issue for this recipe.


  1. This November/December 2017 issue is quite spectacular – and one of my very favourites for all of 2017 !

    The rack of Lamb and the wonderful Egg Nog specialty drink look amazing and almost too perfect to partake of – but alas, after a moment or two the overwhelming scents and sights would be too much for anyone to pass up !

    Merry Christmas to all the staff of Victoria as well as all my fellow Victoria fans and friends!

    God bless !

    Brandon Hartford
    Te Deum Cottage


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