Herb-Roasted Cornish Hens
McCormick
2 whole Cornish hens
(about 1¼ pounds each)
Preheat oven to 350°F.
2 tablespoons olive oil
2 teaspoons McCormick
Gourmet Collection
garlic salt
Place hens on a rack in a shallow roasting pan.
Brush with oil.
2 teaspoons McCormick
Gourmet Collection
paprika
Mix all of the spices and herbs in a small bowl.
Rub evenly over the entire surface of the hens.
Roast in the oven for 1-1¼ hours, or until the
hens are cooked through (an internal temperature
of 165°F). Makes 4 servings.
2 teaspoons McCormick
Gourmet Collection rose-
mary leaves, crushed
½ teaspoon McCormick
Gourmet Collection
coarse grind black pepper
Pistachio and Mustard
Seared Lamb
Wonderful Pistachios
8 rosemary sprigs,
leaves picked o;
2 tablespoons yellow
mustard seeds
1 bunch ( 8-10 sprigs) fresh
thyme, leaves removed
12 garlic cloves,
crushed and chopped
½ cup extra-virgin olive oil,
plus more for drizzling
2 tablespoons sherry
wine vinegar
3 pounds lamb loins,
trimmed
Coarse sea salt
Freshly ground black pepper
½ cup Wonderful Pistachios
kernels, crushed
Cooked brown rice
or ;ageolet beans,
for serving
In a small bowl, combine rosemary leaves,
mustard seeds, thyme leaves, garlic, oil and
vinegar; mix to blend.
Coat each lamb loin liberally with the herb oil.
Season to taste with salt and pepper. Marinate
in the refrigerator overnight.
When you are ready to cook, preheat the oven
to 350°F.
Remove the lamb from the marinade and brush
o; excess. Roll each loin in pistachios, just
enough to coat.
Preheat a large sauté pan over high heat, add
a drizzle of olive oil, and sear each loin. Finish in
the oven to an internal temperature of 135°F
for medium-rare ( 150°F for medium). Let the
meat relax for 10-15 minutes before cutting. It
will continue to cook as it stands.
Serve over brown rice or ;ageolet beans and
drizzle with olive oil. Makes 4 servings.
156 A Decade of Cooking The Costco Way
