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.
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