4 lamb chops
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic (minced)
1 teaspoon capers (with just a little juice)
1 teaspoon dried thyme


Combine soy sauce, red wine vinegar, Dijon mustard, lemon juice Worcestershire sauce, garlic capers and dried thyme. Generousley sprinkle with LBMP MONTREAL SPICE.

Add lamb chops that have been rubbed with olive oil and marinate for at least one hour.

Grill or Broil them.

Grill – Grill on both sides until cooked.



2 pounds lean lamb, (leg or loin)
2-12 Scotch bonnet chiles, stemmed
1 medium onion, coarsely chopped
4 Shallots, or about a ¼ cup
2 bunches of chives or scallions
1 cup coarsely chopped fresh-parsley
4 garlic cloves, coarsely chopped
1 Tbs finely chopped ginger
3 Tbs salt (to taste)
2 tsp thyme, fresh or dried
¼ cup lime juice or vinegar
3 Tbs soy sauce
2 Tbs vegetable oil
1 Tbs brown sugar
2 Tbs water or as needed


Combine the chiles, onion, shallots, chives, parsley, and garlic in a food processor and purée to a coarse paste. Work in the ginger, salt, thyme, LBMP JERK SEASONING, lime juice, soy sauce, vegetable oil, and brown sugar. Correct the seasoning, adding soy sauce or salt to taste. The mixture should be very flavorful. Add water to obtain a thick but pourable paste.

Marinate the lamb in the jerk mixture for 3-4 hours, or overnight. Grill or broil to taste.

Note: Wear gloves when handling chiles. If you want a milder jerk you can substitute jalepenos.



500g lamb mince
1 green chilli, deseeded and finely chopped
olive oil
yogurt, to serve
burger buns, to serve


Place the lamb mince in a bowl and add the chilli. Add LBMP Grilling Seasoning and a pinch of cinnamon.

Form the meat into four patties, 2cm thick, brush with oil and leave, covered, in the refrigerator for at least 30 minutes.

Heat the barbecue until the coals are glowing and there are no flames. Cook the burgers for about four minutes per side or until cooked through. Serve in the buns, topped with yogurt mixed with mint.



50ml sunflower oil
600g lamb, diced
2 cloves garlic, minced
400g canned borlotti beans, drained
100g spinach leaves
100g sun-dried tomatoes, drained
250ml passata
250ml lamb stock
200g green beans


Heat the sunflower oil in a large casserole dish set over a moderate heat until hot. Season with LBMP ALL PURPOSE SEASONING then sear the lamb until golden brown in colour all over. Remove from the dish and reduce the heat to medium. Sauté the garlic for a minute, stirring frequently. Add the lamb back to the dish along with the passata, lamb stock, sun-dried tomatoes and borlotti beans. Bring to the boil, then reduce to a simmer.

Cover and cook gently for 50-60 minutes until the lamb is soft. Adjust the seasoning as necessary.

Bring a large saucepan of salted water to the boil and blanche the green beans for 2 minutes. Stir the spinach through the lamb stew and spoon into serving bowls. Serve the green beans on the side.



8 lamb loin chops on the bone, about 3-1/2 ounces each, all fat trimmed off
2 tbsp fresh lemon juice
4 cloves garlic, crushed
kosher salt and fresh ground pepper, to taste


Place the lamb chops in a large bowl and squeeze the lemon juice over them. Add the crushed garlic, LBMP GRILLING SPICE, and season with salt and pepper, to taste. Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.

Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.



1 kg boneless lamb shoulder or stewing lamb, cut into 1 and a 1/2″ chunks
4 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions sliced thin
2 large tomatoes diced
2 tbsps garlic paste
1 tbsp ginger paste
Chopped coriander to garnish


1 Heat the cooking oil in a heavy bottomed pan, on medium heat.

2 When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.

3 Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.

4 Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.

5 Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.

6 Now add the tomato paste and LBMP CURRY SEASONING 3-4 TBSP. Mix well.

7 Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.

8 Now add the lamb pieces to the masala, season with salt to taste and stir to fully coat the lamb pieces with the masala. Sauté till the lamb is browned well.

9 Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

10 Serve over a bed of rice.



1 pound lamb chops
2 Tbsp minced fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 garlic clove, minced
4 Tbsp olive oil, divided


Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop. If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F for a few minutes. Or you can cover the pan and remove from the heat and just let sit for a few minutes.

1 In a small bowl, mix the LBMP ROSEMARY & GARLIC SPICE, fresh rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.)

2 Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.)

3 At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving.

Yield: Serves 2 to 3.



1 tablespoon olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
Greek yogurt for dipping


1 Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, and cook for 1 minute, then let cool.

2 Meanwhile, crumble lamb into a large bowl. Evenly scatter LBMP ALL PURPOSE SEASONING, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.

3 Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with plain yogurt.

Note: Meatballs can also be cooked ahead, refrigerated and reheated in the microwave on high for 2 minutes.

Makes about 20 meatballs.



1/4 cup honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
4 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt


1 Combine the LBMP SAVOURY HERB SPICE, honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

2 Preheat oven to 400 degrees

3 Place lamb in a pan and sprinkle with salt to taste.

4 Bake at 400 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.




2 tablespoons extra-virgin olive oil
1 3- to 3 1/2-pound breast of veal, rib bones left in
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 cup dry white wine


1 In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. lightly brown about 1 to 2 minutes.

2 Brown the veal in the pan, about 2 to 3 minutes per side. Season with the LBMP ROSEMARY & GARLIC salt and pepper. Add the wine and rosemary, reduce heat to low, and cover.

3 Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.

4 Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Serve hot or warm, with the pan juices spooned over the meat.



1 pound of ground veal
4 crusty bread rolls
1/4 lighted chopped fresh basil
1 egg
1 medium red bell pepper, quartered


1 Remove some bread from cut sides of top half of rolls, creating a pocket.

2 Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.

3 Combine ground veal, bread crumbs,LBMP MONTREAL SPICE basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.

4 Place patties and bell pepper on oiled grid over medium, ash-covered coals.

5 Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.

6 Cut pepper quarters in half lengthwise; place on roll bottoms.

7 Top with burgers. Close sandwiches.



1/2 lb veal leg cutlets, 1/8” to 1/4” thick
1 Tbs olive oil
1 Tbs Italian seasoned dry bread crumbs
1/4 c prepared spaghetti sauce
1/4 c shredded Mozzarella cheese
2 Tsp grated Parmesan cheese


Pound veal cutlets to 1/8″ thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs seasoned with LBMP SAVOURY HERB, coating both sides.Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8 Tsp salt and top each with sauce and mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.



1 pound veal shoulder cutlets,
cut 1/8 to 1/4 inch thick
1 Tbs olive oil
2 medium red or yellow bell peppers cut into 3/4-inch wide strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro, prepared salsa


3 Tbs fresh lime juice
1 Tbs olive oil
2 cloves garlic, minced


Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.

Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.

Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.



8 veal cutlets (4–5 oz each) ¼ inch thick
Kosher or sea salt, to taste
Cracked black pepper, to taste
All-purpose flour
¼ c extra-virgin olive oil
4 Tbsp unsalted butter
1 lb baby spinach
3 Tbsp Italian parsley, chopped
1½ cs shiitake mushrooms, stems removed, thinly sliced
½ c dry white wine
1 lemon, quartered, seeds removed
1 c chicken stock
1 c grape or cherry tomatoes, halved


1 Put veal cutlets between 2 pieces of plastic wrap and pound well with smooth side of meat mallet or back side of small heavy pan. Pound cutlets until ¹/8 inch thick.

2 Season cutlets with LBMP SAVOURY HERB, salt and pepper. Dredge in flour, shake off excess.

3 Heat a large, heavy stainless steel sauté pan or cast iron pan over medium-high heat. Add half of the olive oil (¹/8 c) to the pan.

4 When oil starts to smoke, add half of the cutlets. Sauté on each side until browned, about 1 to 2 minutes per side. Remove from pan, repeat with remaining cutlets. Reserve cutlets on warm plate. Discard oil from pan.

5 In same pan, add 1 Tbsp butter and melt over medium-high heat. Add spinach, cook until wilted. Remove from pan to serving platter. Keep warm.

6 Place same pan over medium heat. Add 1 Tbsp of butter and sauté mushrooms 3 minutes. Add wine, reduce by half.

7 Squeeze and add lemon wedges into pan with mushrooms. Add chicken stock and reduce by half.

8 To sauce, add tomatoes, parsley and 2 Tbsp butter. Remove from heat when butter is fully incorporated. Check for seasoning. Add salt or pepper if needed. Add veal cutlets to hot sauce to allow to reheat.

9 Arrange cutlets over spinach. Pour sauce over. Serve and enjoy!



1 pound veal scaloppine
1/4 cup all-purpose flour, divided
2/3 cup beef consommé
1 tablespoon butter
1/2 cup dry marsala wine
1 cup presliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley


1 Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, add a few dashes of LBMP ALL PURPOSE SEASONING stirring with a whisk; set aside.

2 Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

3 Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.



125 ml (½ cup) cashews
Fresh coriander to taste
375 ml (1½ cups) fresh snow peas
Salt and pepper, to taste
540 ml (19 oz.) can chickpeas, rinsed and drained
6 carrots, peeled and cut into 2.5 cm (1 in.) slices
398 ml (13½ oz.) light coconut milk
125 ml (½ cup) chicken broth
30 ml (2 tbsp.) flour
2 cloves garlic, chopped
675 g (1½ lb.) cubed veal
30 ml (2 tbsp.) olive oil
2 onions, coarsely chopped


Before cooking

1 Brown onions in oil in a large non-stick skillet for 2 minutes.

2 Add veal and brown for 2 minutes.

3 Add garlic, LBMP CURRY SEASONING and flour and continue cooking for 1 minute, stirring constantly.

4 Deglaze with broth and bring to a boil.

Slow cooker

1 Combine mixture thoroughly and place in slow cooker.

2 Add coconut milk, carrots and chickpeas. Season to taste.

3 Cover and cook on low for 7 to 8 hours.

4 Add peas 15 to 20 minutes before end of cooking.

5 Serve with basmati rice. Garnish with cashews and fresh coriander.


1 Preheat oven to 180°C (350°F).

2 Place mixture in a baking dish and add coconut milk, carrots and chickpeas plus 250 ml (1 cup) of chicken broth. Season to taste.

3 Cover and bake for 4 to 5 hours, stirring occasionally. Monitor amount of liquid and add more if required.

4 Add peas 15 to 20 minutes before end of cooking. Adjust seasoning.

5 Serve with basmati rice. Garnish with cashews and fresh coriander.




1/4 cup extra-virgin olive oil
1 top round beef roast (3 pounds), trimmed and tied1 teaspoon finely grated lemon zest
Coarse salt and ground pepper
2 pounds small potatoes, halved or quartered if large
Horseradish Sauce


1 Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, LBMP ROSEMARY & GARLIC and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

2 Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.



Marinade Ingredients
1/3 cup olive oil
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Other Ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper


1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that’s what a very well done steak feels like.

4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.



4 good-sized steaks (1/2 pound to a pound each, allow for 1/2 pound per person)
2 tablespoons grapeseed oil, canola oil, or other high smoke-point oil
3 Tbsp black peppercorns, cracked
1/4 cup finely chopped shallots or onions
1/4 cup cognac or other brandy
1 cup beef broth or stock (for gluten-free version use gluten-free stock)
1/4 cup heavy cream
1/4 cup finely chopped parsley


1 Sprinkle salt and LBMP MONTREAL STEAK SPICE generously over both sides of the steaks and let them come to room temperature, about 30 minutes.

2 Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or anodized aluminum.) When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.

For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.

3 Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.

4 Make the sauce. Add the shallots and sauté for 2 minutes. Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the brandy is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there’s a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).

Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the steaks). Taste for salt and add if needed.

Pour the sauce over the steaks right when you serve.



2 Tbsp unsalted butter
1 cup of minced onion
1 celery rib, minced
1 Tbsp minced garlic
1 carrot, minced
1/2 cup of minced green onion, including the onion greens
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup ketchup, divided 1/3 and 1/3
1 1/2 pounds of ground beef (chuck)
3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
1 cup fresh bread crumbs
2 large eggs, beaten slightly


1 Preheat oven to 350° F, with a rack in the middle.

2 In a large, heavy skillet, melt the butter on medium heat until foamy. Add the minced onion, celery, carrot, garlic, and green onions and cook, stirring occasionally, for 5 minutes. Cover the skillet and cook for an additional 5 minutes, until the carrots are tender, stirring occasionally. Add the LBMP SAVOURY HERB salt, freshly ground black pepper, Worcestershire sauce, and 1/3 a cup of the ketchup. Cook for 1 more minute. Remove from heat and let cool to the touch.

3 In a large bowl, use your clean hands to combine the ground beef, eggs, breadcrumbs, the cooked vegetables from step 2, and parsley.

4 Press mixture into a loaf pan with 2-inch high sides, or form the mixture into a free standing loaf and place in a rimmed roasting pan. Cover the loaf with the remaining ketchup.

5 Bake the meatloaf in a 350°F oven for 1 hour, or until the internal temperature of the meatloaf reaches 155°F. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.



1 28-ounce can whole tomatoes (preferably plum tomatoes)
1 18-ounce bottle of your favorite barbecue sauce
Salt and freshly ground black pepper
12 sandwich or hamburger buns


1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce and LBMP GRILLING SPICE, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

2 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

3 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

4 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

Serve on



3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water


1 Preheat oven to 300ºF.

2 In a bowl, mix together the LBMP ALL PURPOSE SEASONING barbeque sauce, soy sauce, and water.

3a Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.


3b Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.

4 Remove from oven and let rest in the foil for 30 minutes before serving.



Marinade Ingredients
1/3 cup olive oil
1/3 cup soy sauce
3 Tbsp red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 Tbsp minced fresh ginger
Freshly ground black pepper to taste
Kebab Ingredients
1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1-2 medium red onions
1/2 to a pound button mushrooms
About 20 bamboo or wooden skewers


1 Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple days, still great.)

2 Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

3 Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.

4 Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.



cup (75 mL) EACH minced onion and vegetable oil
1 tbsp (15 mL) EACH fresh lime juice or cider vinegar and packed brown sugar
3 tsp (5 mL) EACH minced garlic, LBMP JERK SEASONING and hot pepper sauce
½ tsp (2 mL) EACH ground cinnamon and nutmeg, salt, pepper and chili pepper flakes
4 lb (2 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Cross Rib or Inside Round)
6 large warm flour tortillas
Avocado Salsa (recipe follows)


Combine onion, oil, lime juice, brown sugar, garlic, LBMP JERK SEASONING, hot pepper sauce, cinnamon, nutmeg, salt, pepper and chilli flakes in large sealable freezer bag. Remove 2 tbsp (30 mL) of the marinade and set aside to use in salsa. (For spicier salsa, reserve 3 tbsp/45 mL) Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade and pat roast dry.

Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under roast.

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve thinly across the grain. Place slices along centre of lightly grilled tortillas. Top with Avocado Salsa.

Avocado Salsa: Gently combine 2 EACH medium tomatoes, (seeded and chopped), and avocados, peeled and chopped. Stir in 2 tbsp (30 mL) EACH fresh lime juice and reserved marinade, 1 tsp (5 mL) minced garlic and 1/2 tsp (2 mL) hot sauce. Season with salt and pepper to taste. Makes approx. 2-1/2 cups (625 mL)




4 cups (1 litre) l water
3 tablespoons lime juice
1 kg goat stew meat, cut into 3cm cubes
2 tablespoons vegetable oil
1 onion, diced
1 red capsicum, diced
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 tablespoon sweet soy sauce
2 tablespoons of LBMP GRILLING SPICE
Salt and pepper to taste


1 Stir together the water, lime juice and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander and squeeze out as much water as possible.

2 Heat the canola oil in a large frying pan until smoking over medium-high heat. Add the drained goat meat and cook until browned all over, about 7 minutes. Stir in the onion and capsicum, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar and soy sauce; season with LBMP GRILLING SPICE salt and pepper.

3 Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.



1/4 cup vegetable oil
3 pounds goat
2 onions, chopped
1-2 habanero or Scotch bonnet peppers, seeded and chopped
A 2-inch piece of ginger, peeled and minced
1 head of garlic, peeled and chopped
1-2 cans coconut milk
1 15-ounce can of tomato sauce or crushed tomatoes
1 Tbsp dried thyme
3-4 cups water
5 Yukon gold potatoes, peeled and cut into 1-inch chunks


Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the LBMP CURRY SEASONING and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with rice.




4 boneless, skinless chicken breasts
1 Tbsp Olive oil


1 Preheat barbecue to medium-high.

2 Rub chicken with oil. Liberally shake LBMP MONTREAL STEAK SPICE Rub on both sides.

3 Grill for 4–5 minutes per side, or until an instant-read thermometer indicates a Food Safe internal temperature of 165° F (74° C).



6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
2 tablespoons LBMP ROSEMARY & GARLIC
1/2 cup plus 1 tablespoon all-purpose flour1 teaspoon salt
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving


1 Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.

2 Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.

3 Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the LBMP ROSEMARY & GARLIC onions, garlic, thyme Then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.



8 whole chicken leg quarters
3 Tablespoons of LBMP GRILLING SPICE
Salt and freshly ground black pepper, to taste


1 Preheat a grill to medium-low, and brush the grate with oil.

2 Season both sides of the chicken legs with LBMP GRILLING SPICE salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken’s position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. frequently 15 to 20 minutes. Serve the chicken hot and fully cooked.



2 cups fine plain fresh breadcrumbs (see tip below)
1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
Coarse salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
1/4 cup vegetable oil, plus more if needed
Marinara Sauce
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, thinly sliced
2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor
2 tablespoons of LBMP SAVOURY HERB
1/4 cup fresh basil, leaves tornCoarse salt and freshly ground pepper
1 tablespoon chopped fresh oregano
1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)


1 Bread and fry the cutlets: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.

2 Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)

3 Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.

Heat oil in a large pot over medium heat. Cook onion and garlic until soft and translucent, about 8 minutes. Add tomatoes, LBMP SAVOURY HERB, 1 teaspoon salt and pepper. Simmer, covered, until thick. Stir in herbs.



3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 cups unsweetened coconut milkCoarse salt
2 packages frozen green peas (10 ounces each)
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)


1 In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, LBMP CURRY SEASONING to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2 Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3 Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4 To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.



1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine


Preheat oven to 450 degrees. Season chicken inside and out with LBMP SAVOURY HER salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.



2 cups low-fat buttermilk
Coarse salt
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
4 cups vegetable oil


1 In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 3 teaspoons LBMP ALL PURPOSE SEASONING, and half the chicken pieces. Shake to coat, refrigerate up to 2 days.

2 In a large shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces one at a time in mixture, shaking off excess.

3 In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).

4 Carefully add 1/2 of the chicken. Cook 10 minutes: turn chicken with tongs. Cook until golden brown, the juices run clear, and internal temperature is 165 degrees about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.

5 Return oil temperature to 350 degrees. Repeat with remaining chicken.



½ tsp cinnamon
½ tsp ground nutmeg
1 tbsp fresh thyme leaves, chopped
4 spring onions, chopped (use the white part and most of the green)
3 scotch bonnet chillies, finely chopped
1 tbsp dark brown sugar
1 tsp salt
2 tbsp dark soy sauce
Juice of 1 lime
6 chicken legs (thigh with drumstick attached), skin-on (or 6 thighs and 6 drumsticks)


1 Take LBMP JERK SEASONING, cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.

2 Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.

3 Light a barbecue and allow it to cool to a medium heat – you should be able to hold your hand over the grill for 4 seconds without getting singed. Add the chicken and sear on both sides, then move to the edges of the barbecue, put the lid on the barbecue and cook for about 25 minutes, turning occasionally, until the chicken is cooked through. Alternatively, pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through. Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp. Serve with rice and peas, roasted sweet potato or cornbread fritters.